Italian Lentil Soup

It may be spring but we had snow on Tuesday,the snow is gone but the cold air has stayed so a nice hot bowl of soup sounded very good.

Ingredients:

3/4 cup chopped onion

3/4 cup chopped celery

1/2 teaspoon minced garlic

2 tablespoons olive oil

4 cups vegetable broth

2 cups water

4 cups tomatoes

3/4 cup dry lentils, rinsed and drained

3/4 cup pearl barley

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried oregano, crushed

1/4 teaspoon black pepper

1 cup thinly sliced carrots

In a 4 quart dutch oven, cook onion, celery and garlic in the oil until tender. Add the broth, water, tomatoes, lentils, barley, rosemary, oregano, and pepper.  Bring to boil; reduce heat.  Cover and simmer 45 minutes. Add the carrots and simmer for another 15 minutes or until carrots are tender.

This will make five servings at only 321 calories and 10 grams of protein.