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 tomatoes, cut up (undrained)
3/4 c. dry lentils, rinsed and drained
3/4 c. pearl barley
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 c. thinly sliced carrots

In 4 quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boil; reduce heat. Cover and simmer 45 minutes. Add carrots and simmer for 15 minute or more until carrots are tender. Makes 5 servings.