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 minutesto 1 hour. Mix in marjoram. Season to taste with salt & pepper and serve from Bon Apetit Magazine ... March or April 1990 I think.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 6|
|Calories from Fat: 14 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 354.1mg||12 %|
|Potassium 294.3mg||8 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 8.7g|
|Protein 5.1g||7 %|
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Calories per serving: 91
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