4 large onions, chopped
2 garlic cloves, chopped
4 large carrots, chopped
1/2 Cup olive oil
1 Tablespoon thyme
1 Tablespoon marjoram
6 Cup water
6 beef bouillon cubes
2 Cup dry lentils
1/2 Cup dry parsley
1 28-ounce can tomatoes
1/2 Cup cooking sherry or red wine
Sharp Cheddar cheese, grated (optional)


In a large pot, saute onions, garlic and carrots in olive oil for about 5 minutes. Add thyme and marjoram; saute 2 minutes more. Add water and bouillon cubes. Rinse the 2 cups of lentils and add to the pot. Add parsley and tomatoes. Cover and simmer for several hours, until lentils are tender. Add more water if needed. Stir in sherry or wine and heat through. Serve with grated Cheddar cheese, if desired. May freeze in individual portions.