Monastery Style Lentil Soup

¼ cup olive oil

2 large onions, chopped

1 carrot, chopped

½ tsp. each thyme and marjoram

3 cups seasoned stock

1 cup lentils, rinsed

salt to taste

¼ cup chopped fresh parsley

1 1lb. can tomatoes, chopped

¼ cup dry sherry

2/3 cup Swiss cheese

Put oil in large pot.  Saute onions and carrot for 3-5 min. Add rest of ingredients except sherry and cheese.  Cook covered until lentils are tender, about 45 min.  Add sherry.  To serve, put 2 TBSP cheese in each bowl and fill with soup.  Complimentary protein:  lentils& milk product.  Good with corn muffins.  

Carbone Family