Yum Yum Monday

{em's lentil soup}

2 c. dried lentils, rinsed
9-10 c. chicken broth
2 c. chopped onion
4 garlic clove, minced
1 TBS. butter
4 c. chopped fresh tomatoes
2 c. finely diced carrots
1 tsp. dried thyme
1 tsp. dried marjoram (optional)

Bring lentils and chicken broth to a boil in a large saucepan. Reduce heat; simmer for 30 minutes. Meanwhile, in a large skillet, saute the onion and garlic in oil; add to the saucepan. Add the tomatoes, carrots, thyme, and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Top with lots of shredded cheddar cheese and serve with hunks of crusty bread!

Thanks for this amazing recipe Emily!