Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  chopped onion
     3/4           cup  chopped celery
  1              clove  garlic -- minced
     1/4           cup  margarine or butter
  6               cups  water
  1                can  tomatoes -- (28 oz.) cut up
     3/4           cup  dry lentils -- rinsed and drained
     3/4           cup  pearl barley
  6                     vegetarian bouillon cubes
     1/2      teaspoon  dried rosemary -- crushed
     1/2      teaspoon  dried oregano -- crushed
     1/4      teaspoon  pepper
  1                cup  thinly sliced carrots
  1                cup  shredded swiss cheese

Preparation:

In a 4-quart Dutch oven, cook onion, celery, and garlic in hot margarine or butter till tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more, or just till carrots are tender. Ladle into soup bowls and top with cheese. Serve with crusty bread.

Nutritional Information:

220 Calories (kcal); 7g Total Fat; (27% calories from fat); 10g Protein; 31g Carbohydrate; 21mg Cholesterol; 98mg Sodium