INGREDIENTS
5 cups
lower-sodium chicken broth
2 cups
water
14 ozs
canned tomatoes
2 cups
green lentils
9 ozs
carrots
6 ozs
onion
6 ozs
celery stalks
2 tsps
garlic cloves
1/4 tsp
thyme
1/4 tsp
marjoram
1 1/2 tbsp
red wine vinegar
2 tsp
kosher salt
1/2 tsp
pepper
1/4 cup
flat-leaf parsley
2/3 oz
parmesan cheese