2 T Olive Oil

1 ea Large Onion, chopped

1 t 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.