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Lentil Soup

2 large onions, chopped
4-5 large carrots, grated
1/2 tsp. leaf marjoram
1/2 tsp. thyme
1/4 cup olive oil
16 ounce can of whole tomatoes
5 cups water
3 beef bouillion cubes
1 cup dried lentils, rinsed
1 tsp salt
1/4 tsp. pepper
1/4 cup dry white or red wine
1/4 cup fresh parsley
1 cup shredded sharp cheddar cheese

Saute onion, carrot, marjoram and thyme in the olive oil. Add
tomatoes, water, boullion, lentils, salt and pepper, stirring to
dissolve bouillion. Bring to a boil, lower heat and cover. SImmer
for about one hour or til lentils are tender. Add wine and parsley
and simmer for 2 minutes more. Serve with grated cheese on top.

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