Lentils & carrots with marjoram

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive Oil
1 each Large Onion, chopped
1 teaspoon Dried Marjoram, crushed
2 eaches Large Carrots,
1 x Sliced into rounds
2 eaches Large garlic cloves, minced
2 cups (or more) Chicken broth
1 x Salt & Pepper to taste
1 cup Dried Lentils

Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, about 8 minutes. Add carrots and garlic and stir 2 minutes. Add lentils, then 2 cups of broth. Cover and simmer until lentils are just tender and broth is absorbed,uncovering at end if necessary to evaporate liquid, or adding more broth if too dry, 45 minutesto 1 hour. Mix in marjoram. Season to taste with salt & pepper and serve from Bon Apetit Magazine ... March or April 1990 I think.

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