Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          chopped onions
   1      teaspoon      safflower oil
     1/3  cup           dry white wine
   1      cup           carrots -- julienned
   2      cups          chopped tomatoes
     1/2  teaspoon      dried thyme
     1/2  teaspoon      dried marjoram
   1      cup           washed lentils -- uncooked
   3      cups          defatted chicken stock or veal stock
   3      tablespoons   miso -- (dissolved in 1/3
                        -- cup hot water)
     1/2  cup           grated swiss cheese
                        grated carrots -- for garnish
                        chopped green onions

Preparation:

1. In a large stockpot over medium-high heat, saute onions in oil and wine until soft but not browned. Add carrots, tomatoes, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes. 2. Add lentils and cook for 2 more minutes. Add stock and bring to a boil. Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes). 3. Before serving, remove pot from heat and stir in miso. To serve, add about 2 tablespoons grated cheese to the bottom of each bowl and ladle soup on top. Garnish with grated carrots and chopped green onions. Makes 6 cups.