2 cups dried lentils
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 onions, chopped (or 2 onions, pureed in food processor)
8 carrots, sliced (pared, if skin is thick/bitter)
1/4-1/2 cup olive/other oil for sauteeing
2-3 teaspoons salt (to taste)
2 tablespoons dried parsley (or 1/2 cup fresh)
4 fresh or canned tomatoes, diced
4 tablespoons dry sherry (or sake … or … )
shredded cheese for topping (Swiss and white cheddar have been delicious)
Put lentils in large pot with 8 cups water, thyme and marjoram. Bring to a boil, and then reduce heat and simmer, covered, 1 hour.
Meanwhile, slowly cook onion and carrots in oil until soft — about 10-15 minutes. Add to lentils with salt, parsley, tomatoes and sherry. Simmer, covered, another hour … or more.
Serve by sprinkling cheese over top, or put 1-2 tablespoons grated cheese in the bottom of each bowl and spoon soup over top.
Delicious with a salad and your favorite bread. We recently served it with gluten-free cheese bread. (Another recipe for another time!)