Recipe - Lentil Barley Soup

PART A
Three fourths cup Chopped onion
Three fourths cup Celery, chopped

PART B
1 Clove garlic, pressed

PART C
6 cup Water
1 cn (28 oz) tomatoes, cut up and
undrained
Three fourths cup Lentils, rinsed. The orange
ones were recommended
Three fourths cup Pearl barley
6 Veg bouillion cubes
One half teaspoon Each dried rosemary and
oregano
One fourth teaspoon Pepper

PART D
1 cup Thinly cut or sliced up carrots

GARNISH
Shredded Swiss cheese

This came from a list on Prodigy in 1992. I have never tasted it but it
sounds good.

Saute "A" in large kettle in One fourth cup butter till tender: Add 1 clove
pressed garlic and saute for a minute.

Add "C". Cover and simmer 45 minutes.

Add 1 cup thinly cut or sliced up carrots and simmer till tender. Serve in bowls and
sprinkle with shredded Swiss cheese. Posted to EATL Digest 16 Apr 97 by
Jean Jones bruja@DPLUS.NET on Apr 17, 1997