Lentils and Carrots with Marjoram

[Guest guest]

Lentils and Carrots with Marjoram

 

2 tbsps. olive oil

1 large onion, chopped

1 1/2 tsps. fresh marjoram, chopped

3 medium carrots, sliced into rounds

2 large garlic cloves, minced

1 cup dried lentils

2 cups or more vegetable broth

sea salt and fresh ground pepper to taste

 

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.