Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
This lentil and vegetable soup has wonderful flavors that even become better the next day!
1. In a large Dutch oven, sauté celery, onion and garlic in butter until tender. Add water, tomatoes (with liquid), lentils, barley, bouillon, oregano, and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender
2. Add carrots and simmer for an additional 30 minutes or until carrots, lentils, and barley are tender.
3. Sprinkle each serving with cheese (optional), if desired.
Nutrition FactsCalories: 220
Fat: 4 g
Carbohydrates: 37 g
Sodium: 470 mg
Fiber: 7 g
Protein: 8 g
Cholesterol: 0 mg