Marjoram Lentils

By dashy_65

Ingredients

• 4 medium carrots, chopped
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) vegetable broth
• 1 cup dried lentils, rinsed
• 3 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram
• 1-1/2 teaspoons rubbed sage
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup sherry or additional vegetable broth
• 1/4 cup minced fresh parsley
• 3 tablespoons shredded Swiss cheese

Preparation

Step 1

In a large nonstick saucepan, saute the carrots, onions and garlic in oil until tender. Stir in the broth, lentils, marjoram and sage. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until lentils are tender.
Stir in the tomatoes, sherry or additional broth and parsley; heat through. Sprinkle with cheese. Yield: 6 servings.

Nutrition Facts: 3/4 cup equals 212 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 399 mg sodium, 33 g carbohydrate, 13 g fiber, 13 g protein.