1 C onion – chopped
1 C celery – chopped
1 clove garlic, minced
1 28 oz can tomatoes or 4 C fresh
3/4 C lentils, rinsed
3/4 Barley
1/8 C oil
6 vegetarian bouillon cubes
1/2 tsp. rosemary, crushed
1/2 tsp. oregano
1/4 tsp. pepper
2 C carrots – thinly diced
In large pot, add water and
ingredients. Cook covered about 45 minutes until everything is tender.