---------- Recipe via Meal-Master (tm) v8.04
  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