Italian Lentil and Vegetable Soup

• 2 carrots, chopped
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 2 cups water
• 1 12 cups tomato juice
• 14 cup white wine
• 12 teaspoon thyme
• 14 teaspoon marjoram
• 1 cup lentils, rinsed and picked over
• 2 medium tomatoes, chopped
• 1 small potato, peeled and cubed
• 13 cup quick-cooking barley
• 1 tablespoon lemon juice
• salt and pepper

1. Heat olive oil in a large pot.
2. Saute carrots, celery, onion, and garlic for 5 minutes or until they begin to soften.
3. Add broth, water, tomato juice, wine, thyme, marjoram, and lentils.
4. Bring to a boil and simmer 10 minutes.
5. Add tomatoes and potato and simmer 10 minutes.
6. Add barley and simmer 10 minutes.
7. Add lemon juice, adjust seasoning, and serve.
8. I usually top with Parmesan cheese.

carrots, stalks celery, onion, garlic, olive oil, vegetable broth, water, tomato juice, white wine, thyme, marjoram, lentils, tomatoes, potato, barley, lemon juice, salt

Taken from www.food.com/recipe/italian-lentil-and-vegetable-soup-253403 (may not work)