2 cups chopped onion
3 carrots, chopped
2 Tbsp olive oil
1/2 tsp thyme
3/4 tsp marjoram
2 cups green lentils, rinsed and checked for debris
7 cups chicken broth
28 oz. can crushed tomatoes
salt and pepper to taste

Saute onion and carrot in olive oil until soft. Add lentils, broth and crushed tomatoes. Simmer gently for 1 hour or until lentils are soft. Season with salt and pepper to taste. Serve with a sprinkle of cheese, crusty bread and salad. This makes a big potful; you’ll have leftovers for another meal.