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Lentils and carrots with marjoram
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| Artist: |
_ |
| Categories: |
Carrot, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive Oil | | 1
| each | Large Onion, chopped | | 1
| tbsp | Dried Marjoram, crushed | | 2
| each | Large Carrots | | 1
| x | Sliced into rounds | | 2
| each | Large garlic cloves, minced | | 2
| cup | (or more) Chicken broth | | 1
| x | Salt & Pepper to taste | | 1
| cup | Dried Lentils |
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Procedures:
| 1 | Heat oil in heavy medium saucepan over medium heat. | | 2 | Add onion and saute until soft, about 8 minutes. | | 3 | Add carrots and garlic and stir 2 minutes. | | 4 | Add lentils, then 2 cups of broth. | | 5 | 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. | | 6 | Mix in marjoram. | | 7 | Season to taste with salt & pepper and serve from bon apetit magazine ... | | 8 | March or april 1990 i think. |
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