1. Wash lentils. In 4 quart kettle, combine lentils and 4 cups of water; let stand 1 hour.
2. Add salt, thyme, and marjoram and bring to a boil; reduce heat and simmer, covered, for 1 hour.
3. Meanwhile, slowly cook onion and carrot in hot oil until softened, 10 to 15 minutes. Add to lentils with sherry. Add tomatoes. Simmer, covered, about 1 hour, or until lentils are tender.
4. To serve, sprinkle cheese over top of soup, or put 1 to 2 tablespoons of grated cheese in each bowl and spoon lentil soup over top.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 29.1mg||1 %|
|Potassium 509mg||13 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 18.3g|
|Protein 8.7g||12 %|
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Calories per serving: 171
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