Monastery Lentil Soup

Nutrient value Per Serving: 379 calories, 18 gm protin, 19 gm fat, 1235 mg sodium, 24 mg cholesterol.

2 large onions, chopped (2 cups)
1 carrot, coarsely grated
1/2 teaspoon leaf marjoram, crumbled
1/2 teaspoon leaf thyme, crumbed
1/4 cup olive or vegetable oil
1 can (1 pound) tomatoes
3 cups water
3 beef bouillon cubes
1 cup dried lentils, rinsed
1 teaspoon salt
1/3 teaspoon pepper
1/4 cup dry sherry or dry white wine
1/4 cup chopped parsley
1 cup shredded Cheddar cheese (4 ounces)

Saute the onions, carrot, marjoram and thyme in the oil in a large kettle or Dutch oven, stirring often, until lightly browned, about 5 minutes.

Add the tomatoes, water, bouillon cubes, lentils, salt and pepper, stirring to dissolve the cubes; bring to boiling. Lower the heat; cover; simmer for about 1 hour or until the lentils are tender.

Add the sherry and parsley, simmer for 2 minutes. Serve in soup bowls, garnish with a sprinkling of cheese.

I doubt that Grandma made this recipe as it is written, but it is in here. As you can see it was taken out of a newspaper of some kind. On the back is part of an ad for an Outdoor night in Arizona.