1 lb. lentils (rinsed, picked over)
2 1/2 qts. water
1 c. medium barley
1 lg. onion, chopped
2 lg. ribs, celery with leaves chopped coarse
1 lg. carrot, diced
2 tbsp. parsley
1 (28 oz.) can crushed tomatoes
2 tsp. salt and pepper to taste

Place all ingredients in pot. Bring to boil. Reduce heat, cover and simmer 1 hour or until lentils and barley are tender. Stirring occasionally. Add more water if too thick. Makes about 4 quarts. May be frozen.