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Categories:
onion celery clove garlic margarine water tomatoes dry lentils pearl barley oregano pepper carrots Swiss cheese
Viewed: 43 - Published at: 5 years agoIngredients
- 3/4 c. chopped onion
- 3/4 c. chopped celery
- 1 clove garlic, minced
- 1 Tbsp. margarine
- 6 c. water
- 1 (28 oz.) can tomatoes
- 3/4 c. dry lentils
- 3/4 c. pearl barley
- 6 beef bouillon cubes
- 1/2 tsp. dried oregano
- 1/4 tsp. pepper
- 1 c. thinly sliced carrots
- 1 c. shredded Swiss cheese
Method
- In 4-quart pan, cook onion, celery and garlic in margarine until tender.
- Add water, undrained tomatoes, lentils, barley, bouillon and spices.
- Bring to boil; reduce heat.
- Cover and simmer 45 minutes.
- Add carrots and simmer 15 minutes.
- Serve with cheese on top.
- Great with French bread!
