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Lentil Soup

Yield: 8 Servings, about 2 quarts.

1 cup Lentils; rinsed
6 cups Vegetable broth
2 cups Chopped onion
1 Clove garlic; minced
1 Tbs Virgin Olive Oil
2 1/2 cups Chopped fresh tomatoes
1 cup Sliced carrots
1/2 Tsp Dried thyme
1/4 Tsp Deired marjoram

Bring lentils and broth to a boil. Reduce heat and let simmer 30 minutes. Sauté onion and garlic in oil; add to pot. Add remaining ingredients; cook until lentils and vegetables are tender, about 30 minutes.

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