Vegan Lentil Soup

2 cups lentils, washed
2 large onions
5 medium-large tomatoes or 7 smaller ones (this ingredient varies in
3 Tbsp. canola oil
water for boiling
3/4 tsp. salt (or to taste)
1 1/2 tsp. marjoram
1 1/2 tsp. savory

In a medium-large saucepan boil lentils in water for about 30 - 40
minutes (or until thoroughly cooked).  While these are cooking, chop
onions and tomatoes.  In a very large skillet or pan, sautee onions
until they are just about cooked (mostly translucent).  Add tomatoes
and stir occasionally.  Crush the marjoram and savory in your palm and
rub together to release the flavor, and add to the pan.  Add the salt.
When it seems the tomatoes are fairly stewy and cooked, add the
cooked, well drained lentils (which by this time should be done).
Cook together for a few minutes to get an even mixture.

This seems to go exceptionally well with steamed cauliflower on the
side, and goes well over rice.