Chicken Soup With Lentils and Barley

Ingredients

• 1 cup sliced leek or chopped onion
• 1/2 cup green sweet pepper
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 29 ounces chicken broth
• 1 1/2 cups water
• 1/2 cup dry lentils, rinsed and drained
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon dried rosemary, crushed
• 1 1/2 cups chopped cooked chicken or turkey
• 1 1/2 cups sliced carrots (3 medium)
• 1/2 cup quick-cooking barley
• 14 1/2 ounces tomatoes, cut up

Directions

1. 1

   In a large saucepan cook leeks or onion, sweet pepper, and garlic in olive oil till tender. Stir in broth, water, lentils, basil, oregano, rosemary , and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

2. 2

   Stir in the chicken carrots, and uncooked barley. Cover and simmer about 20 minutes more or just till the carrots are tender. Add the undrained tomatoes; heat through.