Title: Lentils and Carrots with Marjoram
Categories: Soup
Yield: 6 Servings
| 2 | tb | Olive Oil |
| 1 | | Large Onion, chopped |
| 1 | ts | Dried Marjoram, crushed |
| 2 | | Large Carrots, |
| | | Sliced into rounds |
| 2 | | Large garlic cloves, minced |
| 2 | c | (or more) Chicken broth |
| | | Salt & Pepper to taste |
| 1 | c | 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.