Lentil Soup - Ruth Redden

By zeenieme

Ingredients

• 2 celery ribs thinly sliced
• 1 medium onion chopped
• 1 garlic clove minced
• 2 tablespoons butter or margarine
• 6 cups water
• 1 can (28 ounce diced tomatoes 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 (4 ounces) shredded Swiss cheese (optional)

Details

Servings 8

Preparation

Step 1

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