Image courtesy: simplyscratch.com
Ingredients
- 2 celery ribs, thinly sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter or margarine
- 6 cups water
- 1 (28 ounce) can 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 shredded Swiss cheese
Directions
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.
Na