Hearty Lentil Soup 2 celery ribs, thinly sliced 1 medium onion, chopped 1 garlic clove, minced 2 T. butter 6 cups water 1 can (28 oz.) diced tomatoes, undrained ¾ cup dry lentils, rinsed ¾ cup medium pearl barley 2 T. chicken bouillon ½ tsp. dried oregano ½ tsp dried rosemary, crushed ¼ tsp. pepper 1 cup thinly sliced carrots 1 cup shredded Swiss cheese, optional In a Dutch oven or soup kettle, sauté the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barely are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings. |
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