INGREDIENTS

1. 2-4tablespoonsbutter(or margarine)
2. 3/4cup choppedcelery
3. 3/4cup choppedonions
4. 1teaspoon mincedgarlic
5. 6cupswater(or stock)
6. 3/4cuplentils
7. 28ounces cannedcrushed tomatoes
8. 1/2cup shreddedcarrots
9. 3/4cupbarley
10. salt(to taste)
11. pepper(to taste)
12. 1teaspoonitalian seasoning
13. 1/4-1/2teaspooncrushed red pepper flakes

DIRECTIONS

1. Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
2. Add water or stock and lentils.
3. Bring to a boil and then simmer for 20 minutes.
4. Add tomatoes, barley, carrots and seasonings.
5. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.

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