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Lentil Soup

1 c Dry lentils, rinsed
6 c Chicken broth
2 c Chopped onion
1 Garlic clove, minced
1 tb Cooking oil
2 1/2 c Chopped fresh tomatoes
1 c Slice carrots
1/2 ts Dried thyme
1/4 ts Dried marjoram

In a large saucepan, brin lentils and chicken broth to a boil. Reduce heat. Simmer for 30 minutes. Meanwhile, in a skillet, saute onion and garlic in oil. Add to saucepan. Add tomatoes, carrots, thyme and marjoram. Cook for 30 minutes longer or until lentils and vegetables are tender.

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