Marjoram Lentils

• 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

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.
2. Stir in the tomatoes, sherry or additional broth and parsley; heat through. Sprinkle with cheese.

carrots, onions, garlic, olive oil, vegetable broth, dried lentils, fresh marjoram, sage, tomatoes, sherry, fresh parsley, swiss cheese

Taken from www.tasteofhome.com/recipes/marjoram-lentils/ (may not work)