*  Exported from  MasterCook  *

                   Chicken Soup with Lentils and Barley

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dry lentils
   1      cup           leeks -- sliced
                        --or chopped onion
     1/2  cup           red or green peppers -- chopped
   1                    garlic clove -- minced
   2      tablespoons   butter or margarine
   3      cups          water
   2      cups          low sodium chicken broth
   1 1/2  teaspoons     fresh basil -- snipped
                        --or 1/2 teaspoon dried basil
                        --crushed
   1      teaspoon      fresh oregano -- snipped
                        --or 1/4 teaspoon dried oregano
                        --crushed
     3/4  teaspoon      fresh rosemary -- snipped
                        --or 1/4 teaspoon dried rosemary
                        --crushed
     1/4  teaspoon      ground pepper
   1 1/2  cups          cooked chicken -- or turkey, chopped
   1 1/2  cups          carrots -- sliced
     1/2  cup           barley -- quick-cooking
  15      ounces        low sodium tomatoes, canned
                        --cut up

     Rinse the lentils under cold running water and drain; set them aside.  
In a large saucepan or Dutch oven, cook the
leeks or onions, peppers and garlic in the butter until the vegetables are
 tender but not brown.  Carefully stir in the water, chicken broth, basil,
 oregano, rosemary, pepper and lentils.  Bring the mixture to boiling; reduce heat. 
 Cover and simmer for about 20 minutes.  Stir in the chicken, carrots and uncooked barley.
  Cover and simmer for about 20 minutes longer, or just until the carrots are tender. 
 Stir in the undrained tomatoes; heat through.

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