Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil or water |
| 2 larges | Onions; diced |
| 1 medium | Carrot; sliced |
| ½ teaspoon | Thyme |
| ½ teaspoon | Marjoram |
| 3 cups | Vegetable broth; or water |
| 1 cup | Lentils, rinsed |
| \N \N | Salt to taste |
| ¼ cup | Fresh parsley; chopped |
| 2 \N | 14 oz cans stewed tomatoes |
Heat the oil or water in a med frying pan over med heat. Cook the onion and carrot for 3-5 mins, then add the herbs and saute 1 min longer.
Add all the other ingredients, bring to a boil, and reduce heat to a simmer. Cook until the lentils are tender, about 50 mins.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-24-95