1 1/2 sticks butter
1 clove garlic
1/2 onion
1 c. carrots, shredded
1 tsp. basil
1 bag lentils
1/2 c. barley
1/4 c. red wine
Salt & pepper
Garlic powder

1. Heat butter in soup pan until melted.

2. Add carrots, garlic, onion, celery, basil and cook until tender (low to medium heat) for 15 to 20 minutes. Do not burn.

3. Add 3 to 4 quarts of water, cover and bring to boil.

4. Add lentils and barley, salt, pepper and garlic powder to taste and red wine.

5. Bring to boil until beans are tender.

6. Sit and enjoy.