Title: Lentils & carrots with marjoram
 Categories: Soups
      Yield: 6 Servings
 
      2 tb Olive Oil
      1 ea Large Onion, chopped
      1 ts 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.