Ingredients
2 celery ribs, thinly sliced1 medium onion, chopped1 garlic clove, minced2 tablespoons butter6 cups water1 can (28 ounces) diced tomatoes, undrained3/4 cup dried lentils, rinsed3/4 cup medium pearl barley2 tablespoons chicken bouillon granules1/2 teaspoon dried oregano1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper1 cup thinly sliced carrots1 cup shredded Swiss cheese, optional
Preparation
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.
