3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. butter
6 c. water
1 (28 oz.) can chopped tomatoes
3/4 c. lentils
1/2 c. pearl barley
1/2 tsp. oregano
1/4 tsp. pepper
1 c. shredded carrots
6 bouillon cubes

In a large covered pot cook onion, celery and garlic in hot butter until tender, about 5 minutes. Add water, undrained tomatoes, lentil, barley, bouillon cubes, oregano and pepper. Bring to boil. Reduce heat. Cover and simmer 45 minutes. Add carrots and simmer 15 minutes more. Serve in bowl with grated cheese.