Lentils & Carrots with Marjoram
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | teaspoon |
marjoram
dried, crushed |
*
|
| 2 | large |
carrots
sliced into rounds |
|
| 2 | large |
garlic cloves
minced |
*
|
| 2 | cups |
chicken broth
or more |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
lentils
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 5 | ml |
marjoram
dried, crushed |
*
|
| 2 | large |
carrots
sliced into rounds |
|
| 2 | large |
garlic cloves
minced |
*
|
| 473 | ml |
chicken broth
or more |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
lentils
dried |
|
Directions
Heat oil in heavy medium saucepan over medium heat.
Add onion and sauté 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 and pepper and serve.
