Hearty Lentil Soup

• 2 celery ribs, thinly sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 6 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 3/4 cup dried lentils, rinsed
• 3/4 cup medium pearl barley
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1 cup thinly sliced carrots
• 1 cup shredded Swiss cheese, optional

1. In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary 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; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

celery, onion, garlic, butter, water, tomatoes, dried lentils, pearl barley, chicken bouillon granules, oregano, rosemary, pepper, carrots, swiss cheese

Taken from www.tasteofhome.com/recipes/hearty-lentil-soup/ (may not work)