Lentil and Barley or Brown Rice Soup
Servings: 6
IngredientsPreparation
  • 1/4 cup [60 g] margarine
  • 3/4 cup [190 mL] chopped celery
  • 3/4 cup [190 mL] chopped onion
  • 6 cups [1.5 L] water
  • 3/4 cup [190 mL] lentils
  • 4 cups [1 L] canned tomatoes with juice
  • 1/2 teaspoon [2.5 mL] garlic salt
  • 2 teaspoons [10 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • 3/4 cup [190 mL] barley or brown rice
  • 1/2 teaspoon [2.5 mL] rosemary
  • 1/2 cup [125 mL] grated carrot
  • Melt margarine into a large casserole.
  • Brown together chopped celery and onion.
  • Pour in water; add lentils.
  • Bring to a boil, cover and leave to simmer for 20 minutes.
  • Stir in tomatoes with juice, garlic salt, salt, pepper, barley or brown rice and rosemary.
  • Cover and leave to simmer slowly for 45 to 60 minutes more.
  • Add grated carrot; leave to simmer for 5 minutes more.