Simple, quick, store-cupboard, healthy, freezable – excellent meal for the kids as well with a bit of bread and helps to use up the lentils you have in your store cupboard!
- 1 cup dried lentils, rinsed
- 6 cups chicken broth
- 2 cups chopped onion
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 2 1/2 cups chopped fresh tomatoes
- 1 cup sliced carrots
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.