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Prep Time: 20 minutes

Cook Time: 30 minutes

Yields: 6 servings

Description Edit

Ingredients Edit

  • ¼ cup butter (Cooks may feel like experimenting with other fats that contain less saturated fat than butter.)
  • 1/3 cup chopped onion
  • 2 ½ cups skinned chopped or diced canned tomatoes – don’t pour water off
  • 2 cups water
  • ½ cup dried lentils
  • 1/3 cup whole barley
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon rosemary
  • 1/3 cup shredded carrots

Directions Edit

In large saucepan, melt the butter and sauté the onion til it’s tender. Add celery and cook 5 minutes longer. Add remaining ingredients except carrots. Bring to a boil. Cover and simmer gently for 25 minutes, stirring occasionally. Add carrots and cook 5 minutes longer or until barley and lentils are tender.

External linksEdit

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