---------- Recipe via Meal-Master (tm) v8.04

     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.

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