Directions
1In a large pot sauté Olive oil, onions and carrot for 3 to 5 minutes.
2Add thyme and marjoram and sauté 1 minute more.
3Add stock, lentils, parsley, tomatoes and salt to taste.
4Cook in covered pot until lentils are tender, about 45 minutes, then add the sherry.
5To serve, place 2 tbsp grated cheese in bowl and top with soup, serve with corn muffins.
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