16 oz. can of new potatoes
16 oz. can of baby carrots
1 c. chopped tomatoes and liquid
1/2 c. dried brown lentils
1/2 c. toasted barley shapes of small noodles
2 cubes Knorr vegetarian bouillon
1 Bay Laurel leaf
1 to 2 tsp. each: rosemary, thyme and celery seeds
1 tsp. crushed garlic
Oil or butter for frying
1/2 lg. onion
5 c. water

Chop the onion and then saute' it in the oil, adding the crushed garlic when the onions become tender. Chop the new potatoes and baby carrots. Add all ingredients to a medium stock pot and bring to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender. Remove bay leaf after ten minutes. Serve with warm cornbread.