---------- 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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