Home > Soup : Lentils and Carrots with Marjoram

Lentils and Carrots with Marjoram

2 T olive oil
1 large onion, chopped
1 tsp 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 minutes to 1 hour.

Mix in marjoram. Season to taste with salt & pepper and serve.