Lentil Stew

 Lentil stew

2 large onion, chopped

2 medium carrots, peeled and chopped

1 cup dry lentils

½ cup chopped fresh parsley

1 (16 ounce) can whole tomatoes, undrained

3 cup chicken broth

¼ cup sherry

½ teaspoon dried whole thyme

½ teaspoon dried whole marjoram

½ teaspoon pepper

Combine all ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 45 minutes or until lentils are tender. Yield: 8½  cups