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Hearty Lentil Soup Recipe

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Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.

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8-10 Servings
Prep: 10 min. Cook: 1 hour

Ingredients

2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter
6 cups water
1 can (28 ounces) diced tomatoes, undrained
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
2 tablespoons chicken bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup thinly sliced carrots
1 cup (4 ounces) shredded Swiss cheese, optional

Directions

In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender.
Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 154 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 643 mg sodium, 27 g carbohydrate, 9 g fiber, 7 g protein.

Hearty Lentil Soup published in Country October/November 1998, p51

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