1 med onion, chopped
1/2 cup chopped green pepper
3 cloves garlic, minced
1 Tablespoon butter
48 oz chicken broth
3 med carrots, chopped
1/2 cup dried lentils
1 1/2 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
1 cup cubed cooked chicken
1/2 cup quick-cooking barley
2 med mushrooms, chopped
1 (28 oz) can crushed tomatoes, undrained
In a Dutch oven or soup kettle, saute the onion, green pepper, and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper, bring to boil.
Reduce heat, cover and simmer for 25 minutes. Add chicken, barley, and mushrooms, return to a boil. Reduce heat, cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes, heat through.
Yield: 8-10 servings
