Ham, Barley and Lentil Soup

• 1/2 c. dry red lentils
• 3/4 c. onion, chopped
• 1 clove garlic, minced
• 2 T. olive oil
• 5 c. water
• 1/2 tsp. oregano, crushed
• 1/2 tsp. basil, crushed
• 1 tsp. chicken bouillon granules
• 1/4 tsp. rosemary, crushed
• 1/4 tsp. pepper
• 1 1/2 c. ham, diced
• 1 c. carrots, thinly diced
• 1/2 c. quick-cooking barley
• 1 can tomatoes, cut up

Rinse and drain lentils.

In a stock pot, cook the onion and garlic in olive oil until tender, but not brown. Stir in the lentils, water, seasonings, and bouillon granules. Bring to boiling, then simmer, covered, for 30 minutes.

Stir in the ham, uncooked barley, and carrots. Simmer, covered, another 20 minutes until carrots are tender. Stir in the undrained tomatoes and heat through. Serve piping hot with an assortment of crackers.

• Yields: 4 servings
• Preparation Time: 1 hour