Saute a thinly sliced carrot in olive oil. Add marjoram, thyme, stock, washed dry lentils, chopped parsley, a can of diced tomatoes, and salt. Bring to a boil, cover, and reduce heat to a low simmer. Cook for about 45 minutes, until lentils are tender.

Add sherry. Cook a few minutes longer while the sherry is absorbed.

Top with parmesan cheese for service. We also often use home-made croutons and balsamic-roasted cherry tomatoes as toppings.