Saute for 3-5 minutes in a large pot: 1/4 cup olive oil 1/2 tsp dried thyme 1/2 tsp dried marjoram Add: 3 cups vegetable stock 1 cup red lentils 1/4 cup chopped parsley 1 lb canned tomatoes (16 oz) Cook in the covered pot till lentils are tender (about 45 mins). Salt to taste. Serve with 2/3 cup grated cheese. Serves 4-6.