Jane brody lentil soup

2 teaspoon olive or vegetable oil
2 cups chopped onions (reduce to 1 cup for a milder flavor)
3 carrots , coarsely grated or chopped
3/4 teaspoon marjoram, crumbled
3/4 teaspoon thyme leaves, crumbled
1 28-ounce can tomatoes with their juice, coarsely chopped (or 2 smaller 14-ounce cans)
6-7 cups broth (beef, chicken, or vegetable)*
1 1/2 cups dried lentils, rinsed and picked over
1/2 teaspoon coarse salt
1 Freshly ground black pepper, to taste
1/3 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
4 ounces cheddar cheese, grated (optional)

Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onions, carrots, marjoram, and thyme. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.

Stir in the tomatoes (with their juice), broth, and lentils. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the lentils are tender.

Once the lentils are cooked, add the salt, black pepper, white wine, and parsley. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

Ladle the soup into bowls and top with grated cheddar cheese, if desired. The cheese not only adds richness but also creates a complete protein when combined with the lentils.