1. Sauté onions in olive oil until soft. 2. Add carrots, marjoram and thyme, then sauté for an additional 5 minutes. 3. add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender. 4. Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes. 5. Serve with grated cheddar cheese on top. 6. To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
