Lentil-Barley Soup
Recipe by: Connie Goldasich
Servings: 5
3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup margarine or butter
6 cups water
1 (28 oz.) can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese
In a 4-quart Dutch oven, cook onion, celery, and garlic in hot margarine or butter till tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more, or just till carrots are tender. Ladle into soup bowls and top with cheese. Serve with crusty bread.
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