---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lentils And Carrots With Marjoram
 Categories: Soups
      Yield: 6 Servings
 
      2 tb Olive oil
      1 lg Onion; chopped
      1 ts Dried marjoram; crushed
      2 lg Carrots; sliced into rounds
      2 cl Garlic; minced
      2 c  Chicken broth; or more
           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

  Recipe FROM: Bon Apetit magazine, Mar or Apr 1990
 
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