From the archives, my favorite. Nearly a meal all by itself!
Rinse and drain 1/2 cup dry lentils. Set aside.
In a large saucepan or soup pot,
cook in 2 tablespoons of margarine or butter:
3/4 cup chopped onion
1/2 cup chopped celery
1 clove of garlic, minced
Cook until tender but not brown.
Stir in the lentils.
5 cups water
1-1/2 teaspoons fresh oregano (or 1/2 teaspoon dried), crushed
1-1/2 teaspoons fresh basil (or 1/2 teaspoon dried), crushed
1 teaspoon instant chicken bouillon granules (or 1 bouillon cube)
3/4 teaspoon fresh snipped rosemary (or 1/4 teaspoon dried), crushed
1/4 teaspoon pepper
Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
1-1/2 cups diced cooked ham
1 cup thinly sliced carrots
1/2 cup quick-cooking barley
Simmer about 20 minutes more or until carrots are tender.
Stir in 1 14-oz. can tomatoes, undrained and cut up.
Heat through. Serve!