| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive Oil |
| 1 |
|
Large Onion, chopped |
| 1 |
t |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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