Ingredients
1/2 cup chopped onion1/2 cup chopped celery1 garlic clove, minced1 tablespoon butter4 cups reduced-sodium chicken broth1/2 cup dried lentils, rinsed1/2 teaspoon each dried basil, oregano and rosemary, crushed1/4 teaspoon pepper1-1/2 cups cubed fully cooked ham3/4 cup sliced fresh carrots1/2 cup quick-cooking barley1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.
