French lentil and vegetable soup

It was the second day of the Diwali vacation, and the maid had taken off. With two hungry kids (and a grandmother) to feed, I decided to try out a recipe I had seen and liked a very long time back. Since I trust SpiceRoots like I trust few other blogs, I presumed the recipe would work, and didn't worry too much about making a few changes. Needless to say, I skipped the wine, and served it as a regular "dal" to my mother, but it was absolutely fantastic.

1/2 cup masoor dal, rinsed
2 tsp olive oil
2 medium onions, sliced
4-6 cloves of garlic minced
1 bunch spring onions, chopped (reserve some for garnish)
1 tsp fresh oregano
1 tsp jeera powder
1 tsp dhania powder
2 carrots, diced
4 cups water
2 tablespoons dry red wine
Freshly grated Parmesan cheese, for serving
Salt and pepper as per taste

Method:
Rinse the masoor dal, and pressure cook it for 20 minutes with 2 cups water.
Heat olive oil in a large pot. Add the onions, garlic, spring onions, salt and pepper and cook over medium heat, stirring occasionally, until the vegetables are very tender.
Add the carrots, and jeera and dhania powder, and cook until the carrots begin to soften.
Add the two cups of water and the cooked dal, and let it simmer for a few minutes.
Add the grated cheese, and let it bubble for half a minute till the cheese melts in with the soup.
Add in the wine, stir and cook half a minute.
Serve with garlic bread.