Lentil-Barley Soup

Lentil-Barley Soup

Course :	Lentils
From:	HungryMonster.com
Serves:	5

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:

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