Lentils and carrots with marjoram

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive Oil
1 Large Onion, chopped
1 teaspoon Dried Marjoram, crushed
2 Large Carrots,
Sliced into rounds
2 Large garlic cloves, minced
2 cups (or more) Chicken broth
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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