1 c. dried lentils
1/2 c. pearl barley
1 tsp. olive oil
1 sm. chopped onion
1 leek, chopped
2 carrots, chopped
1 celery stalk & leaves, sliced
2 tbsp. parsley
1/2 tbsp. salt-free vegetable seasoning
1 tsp. dried Italian herbs
1 bay leaf
1/8 tsp. cayenne
14 oz. can crushed Italian plum tomatoes
2 1/4 qt. water

Rinse and drain lentils and barley. Heat oil, add vegetables and cook until soft but not brown. Add seasonings, lentils, barley and tomatoes and water. Cook slowly until lentils and barley are soft. Remove bay leaf. This is a very hearty - high protein and fiber soup - and very tasty! It freezes well in smaller portions. Serves: 8 to 10.