Monastery Lentil Stew

1 Lg. Onion, chopped
2 Carrots, chopped
2 Potatoes, chopped
1/2 tsp. dried Thyme
1/2 tsp. Marjoram
3 C. Vegetable Stock
16 oz. whole can Stewed Tomatoes
1 c. Dry Lentils, rinsed
Sea Salt
Fresh Ground Pepper

Combine ingredients in a pot and bring to boil for one minute before reducing to a simmer. Cover and cook until lentils are tender. Season with salt and pepper after lentils are fully cooked--if seasoned prior, lentils may become tough and more difficult to cook to tender.

Optional: Stew is also good with fresh spinach. Stir in at the end.