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This is a great soup because it can easily be doubled.  Try it topped with shredded cheddar cheese.
1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tblsp tablespoon vegetable oil
2-1/2 cups chopped fresh tomatoes
(I used canned)
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1) In a large saucepan, bring lentils and chicken broth to a boil.  Reduce heat; simmer for 30 minutes
2) Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan.  Add the tomatoes, carrots, thyme and marjoram.  Cook 30 minutes longer or until lentils and vegetables are tender.
Yield:  about 8 servings (2 Quarts)
Nutrition Facts:  1 cup equals 142 calories, 3 g fat, (trace saturated fat), 0 cholesterol, 712 mg. sodium,  22 g carbohydrate, 9 g fiber, 9 g protein