Hearty Lentil Soup

By Cindy_Wicker

Ingredients

• 2 celery ribs, thinly sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 6 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 3/4 cup dried lentils, rinsed
• 3/4 cup medium 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

Preparation

Step 1

In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the 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 the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 154 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 643 mg sodium, 27 g carbohydrate, 9 g fiber, 7 g protein.