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Lentil-Barley Soup


Course : Lentils
Serves: 5
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Ingredients:


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 pieces 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 / Directions:


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

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