Contributed by (Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

2 Tbs Olive Oil
1 each large Onion, chopped
1 tsp dried Marjoram, crushed
2 each large Carrots, sliced into rounds
2 each large Garlic cloves, minced
2 C (or more) Vegetable broth
Salt & Pepper to taste
1 C dried Lentils

Instructions

Heat oil in heavy medium saucepan over medium heat. Add onion and sauté 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 minutes to 1 hour. Mix in marjoram. Season to taste with salt and pepper and serve.

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