Monastery Lentils

2 tablespoons olive oil
1 large onion, chopped
1 small carrot, chopped
3 cloves garlic, sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1-1/2 cups vegetable stock
1/2 cup dry lentils
19 ounce canned diced tomatoes
1/4 cup sherry
2 tablespoons parmesan, grated

1. Heat oil in a large pot over medium heat. Add the onion and carrot and saute until tender.
2. Stir in the thyme, marjoram and garlic and continue cooking for about a minute.
3. Add the stock, lentils and tomatoes. Bring to a boil, then cover and reduce heat to a simmer.
4. Continue cooking until lentils are tender, about 30 minutes, then add the sherry and continue cooking for an additional 5 minutes.
5. Spoon into bowls and top with parmesan cheese to serve.

Makes 6 servings