Lentil Soup
2 tablespoons olive oil
1 onion chopped
3 carrots grated or cut in small pieces
¾ teaspoon marjoram
1 28 oz. can tomatoes
7 cups beef, chicken or vegetarian/vegetable broth
1 ½ cups dried lentils
1 Cup alphabet noodles or leave out

In skillet or large saucepan saute onions and carrots in 2 tablespoons olive oil until tender. In blender puree tomatoes with their juice and add to saucepan. Add broth, onion mixture and lentils together. Cook on medium-low covered for one hour or until lentils are tender. Season with salt, pepper and parsley if desired. Allow to cool and pour into freezer containers.