1/2 c Olive Oil 2 lg Onions, Chopped 6 Carrots, Chopped 1/2 ts Thyme, Dried 1/2 ts Marjoram, Dried 3 c Chicken Stock 1 c Lentils, Washed 1/4 c Parsley, Chopped 6 oz Tomato Paste 28 oz Plum Tomatoes 1 c Brown Rice, Uncooked 1 t Vinegar 1 tb Parmesan, Grated Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and marjoram and saut