Carrots & Lentils with Marjoram
Ingredients
- 2 T olive oil
- 1 large onion, chopped
- 1 1/2 t fresh marjoram, chopped
- 3 medium carrots, sliced into rounds
- 2 large garlic cloves, minced
- 1 c dried lentils
- 2 c (or more) vegetable broth
- Sea salt & fresh ground pepper to taste
Directions
- 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.