Lentil Soup

2 T olive oil
2 cups onion, chopped
3 carrots, coarsely chopped
3/4 t marjoram, dried
3/4 t thyme, dried
7 cups broth (chicken, beef, or vegetable)
1 pound lentils
1/2 t salt
1/4 t pepper
3/4 cup grape juice
2 T parsley, dried

Saute onion, carrots, marjoram, and thyme in oil, just until onion is soft. Transfer mixture to a large pot and add broth and lentils. Cover and simmer for 45 minutes to 1 hour (expect the soup to be thick). Add remaining ingredients and simmer for an additional 10 minutes.