Lentil Soup

Ingredients:

2 celery ribs, thinly sliced

1 medium onion, chopped

1/4 teaspoon garlic powder or 1 medium clove, minced

2 tablespoons butter

6 cups water

1 1/2 pound tomatoes, diced

3/4 cup dry lentils, rinsed

3/4 cup pearl barley

2 tablespoons chicken bouillon granules

1/2 teaspoon dried oregano or 1/2 tablespoon fresh

1/2 teaspoon dried rosemary, crushed or 1/2 tablespoon fresh

1/4 teaspoon black pepper

1 cup thinly sliced carrots

1 cup shredded Swiss cheese or cheese of your choice

Instructions:

In a Dutch oven, saute 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 barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentil, and barley are tender. Sprinkle with the  cheese.