Hearty Lentil Soup

I found this recipe in a magazine years ago, but I have no idea which one.  Guideposts, perhaps?  It’s one of my favorites.  You can find lentils and barley in the grocery store near the dried beans (usually near the rice and/or hispanic foods).


2 CELERY ribs, thinly sliced

1 medium ONION, chopped

1 GARLIC clove, minced

2 Tb BUTTER or margarine

6 cups WATER

1 can (28 oz) diced TOMATOES, undrained

3/4 cup LENTILS

3/4 cup  pearl BARLEY

2 Tb CHICKEN BOUILLON granules (or 2 small cubes chicken bouillon)

1/2 tsp dried OREGANO

1/2 tsp dried ROSEMARY, crushed (I use my fingers)

1/4 tsp PEPPER

1 cup thinly sliced CARROTS

1 cup (4 oz) shredded CHEESE, optional (Swiss, American, etc)

1. Saute the celery, onion, and garlic in butter until tender.  Add the rest of the ingredients; bring to a boil.  Reduce heat; cover and simmer for 40 minutes or until lentils and barley are tender.  Sprinkle each serving with cheese if desired. (Yields 8-10 servings or about 2.5 quarts)


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