Excellent served with Three Grain Muffins or other hearty bread.

1/4 c. butter
1/3 c. chopped onion
1/2 c. chopped celery
2 1/2 c. skinned, chopped fresh or canned tomatoes
2 c. water
1/2 c. dried lentils, picked over and washed
1/3 c. whole barley
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. rosemary
1/3 c. shredded carrots

In a large heavy saucepan, melt the butter and saute the onion in it until tender. Add the celery and cook 5 minutes longer. Add the remaining ingredients except the carrots. Bring to a boil, cover and simmer gently for 30 minutes, stirring occasionally. Add carrots and cook 5 minutes longer or until the lentils and barley are tender.