Lentil Soup

Recipe Ingredients

3/4 cup	46g / 1.6oz	Onion - (1 medium), chopped
3/4 cup	82g / 2.9oz	Celery - (2 or 3 stalks), chopped
1		Garlic - minced
1/4 cup	49g / 1.7oz	Margarine
6 cups	1422ml	Water
28 oz	795g	Canned tomatoes - cut up, not drained
3/4 cup	177ml	Lentils - dry, rinsed, drained
3/4 cup	177ml	Pearl barley
4		Vegetarian bouillon
1/2 teaspoon	2.5ml	Rosemary - crushed
1/2 teaspoon	2.5ml	Oregano - crushed
1/4 teaspoon	1.3ml	Pepper
1 cup	110g / 3.9oz	Carrots - (3 medium), thinly sliced
1 cup	146g / 5.1oz	Swiss cheese - shredded
1		Kielbasa - cooked, cut up

Recipe Instructions

1. In a 4 quart pot, cook onion, celery and garlic in hot margarine until tender. 2. Add undrained tomatoes, water, lentils, barley, bouillon cubes, rosemary, oregano and pepper. 3. Bring to a boil, reduce heat, cover and simmer 45 minutes. 4. Add carrots and simmer 15 minutes. 5. Ladle into soup bowls and top with cheese.

Source:
Meredith Crosby

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