HEARTY LENTIL SOUP

By Grandmax4

Ingredients

• 2 celery ribs -- thinly sliced
• 1 medium onion -- chopped
• 1 garlic clove -- minced
• 2 tablespoons butter or margarine
• 6 cups water
• 1 can diced tomatoes -- (28 ounce) undrained
• 3/4 cup dry lentils -- rinsed
• 3/4 cup pearl barley
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary -- crushed
• 1/4 teaspoon pepper
• 1 cup thinly sliced carrots
• 1 cup shredded Swiss cheese

Preparation

Step 1

In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.