Lentil Soup

2 cups lentils, dried
1 quart water
2 quarts stock, or vegetable broth
1 whole potato, peeled and diced
2 whole carrot, grated
3 tablespoons white vinegar
1/8 teaspoon ground cloves
Salt, to taste
Dry Sherry
Parmesan cheese

Place the water, stock, lentils, potato, carrots, vinegar and cloves into a large soup pot. Cook over low heat until lentils are done, about 2 hours. Add salt to taste. Serve with sherry and parmesan in a bowl.