Tomato and Lentil Soup

Tomato and lentil soup
1 brown onion
1 carrot
a sprig thyme (optional)
1 cup lentils
a little olive oil
3 cups vegetable stock
4 tbsp chopped parsley
400g tin tomatoes
a few leaves marjoram
freshly ground black pepper
a small glass sherry (optional)
2 tbsp grated low-fat cheese (optional)

Peel and dice the onion and carrot, wash and chop thyme and was lentils. Brush a large saucepan with oil and gently fry onion, carrot and thyme for a few minutes. Add vegetable stock or water, lentils, parsley, tomato and marjoram. Season with black pepper, cover and simmer for 40 mins. Add a little sherry or grated cheese just before eating.

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