1 lg. carrot, grated
1/2t. thyme
15 oz. can stewed diced tomatoes with juice
3/4c. dried lentils
1/8t. black pepper
1/4c. chopped fresh parsley or 1T. dried parsley
1 lg. onion, chopped
1/2t. marjoram
3&1/2c. chicken broth
1/4t. salt
In large saucepan, saute oil, onion, carrot, marjoram, and thyme; stirring 5 min. Stir in tomatoes, chicken broth, and dried lentils. Bring to a boil, reduce heat, cover and simmer for 1 hour or until lentils are tender. Stir in salt, pepper, and parsley and simmer for a few more minutes. Serve with cheese and rice.
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