Greek-Style Lentil Soup

• 1 lb. brown lentils, picked over and rinsed
• 9 cups water
• 6 cloves garlic, minced
• 3 lg. carrots, cut into 1/4 inch pieces
• 2 lg. onions, chopped
• 1 tsp. dried thyme, crushed
• 1 tsp. ground black pepper
• 1/2 tsp. dried rosemary, crushed
• 1-1/2 cup tomato puree
• 1 tsp. salt
• 1/4 tsp. ground cinnamon
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 3 tbsp. coarsely chopped fresh marjoram
• oregano (optional)

1. In a large saucepan or Dutch oven, combine the lentils, water, garlic, carrots, onions, thyme, pepper, and rosemary.
2. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 minutes, or until the lentils are tender.
4. Stir in the tomato puree, salt, and cinnamon and simmer for 20 minutes to blend the flavors.
5. Remove from the heat and stir in the oil, vinegar, and marjoram or oregano (if using).

brown lentils, water, garlic, carrots, onions, thyme, ground black pepper, rosemary, tomato puree, salt, ground cinnamon, extravirgin olive oil, red wine vinegar, fresh marjoram, oregano

Taken from www.foodgeeks.com/recipes/19912 (may not work)