2 T Olive oil 2 lg Onion, chopped 3 Carrots, grated 3/4 t Marjoram 3/4 t Thyme 1 cn Tomatoes with juice (28 oz) 7 c Homemade broth -OR 3 1/2 c Canned broth -AND 3 1/2 c Water 1 1/2 c Lentils, rinsed and picked -over 1/2 t Salt Pepper to taste 3/4 c Dry white wine 1/2 c Chopped parsley 4 oz Cheddar cheese, grated In a large pot, heat the oil. Saute the onions, carrots, marjoram and thyme about 8 minutes, until the vegetables are soft. Add the tomatoes, breaking them up. Add the broth and lentils. Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Add the salt, pepper, wine and parsley and simmer a few minutes more. Ladle into bowls and sprinle with grated cheese.