Ingredients
1 medium onion, chopped1/2 cup chopped green pepper3 garlic cloves, minced1 tablespoon butter1 can (49-1/2 ounces) chicken broth3 medium carrots, chopped1/2 cup dried lentils1-1/2 teaspoons Italian seasoning1 teaspoon salt1/4 teaspoon pepper1 cup cubed cooked chicken or turkey1/2 cup quick-cooking barley2 medium fresh mushrooms, chopped1 can (28 ounces) crushed tomatoes, undrained
Preparation
In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.
