Title: LENTILS AND CARROTS WITH MARJORAM
Categories: Soups
Yield: 6 servings
2 tb Olive Oil
1 ea Large Onion, chopped
1 ts Dried Marjoram, crushed
2 ea Large Carrots,
1 x Sliced into rounds
2 ea Large garlic cloves, minced
2 c (or more) Chicken broth
1 x 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.
