Frances Moore Lappés Lentils Monastery Style

Ingredients

• 1/4 cup olive oil
• 2 large onions, chopped
• 1 carrot, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 3 cups stock
• 1 cup lentils, rinsed
• 1 pinch Salt, to taste
• 1/4 cup chopped fresh parsley
• 1 16 ounce can tomatoes
• 1/4 cup dry sherry
• 2/3 cup grated Swiss cheese

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