|Chicken broth||3 1⁄2 Cup (56 tbs) (Homemade / Canned)|
|Canned whole tomatoes||16 Ounce, undrained and coarsely chopped (1 Can)|
|Onions||2 Large, chopped|
|Lentils||1 Cup (16 tbs)|
|Carrots||2 Medium, scraped and chopped|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Dried whole thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon (Whole)|
In a stockpot combine broth, tomatoes, onions, lentils, carrots, parsley, Sherry, thyme, marjoram and pepper.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Simmer for 45 minutes or until lentils are tender.
Difficulty Level:Bit Difficult