Lentil-Barley Soup - cooking recipe

Ingredients

3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. margarine or butter
6 c. water
1 (28 oz.) can tomatoes, cut up
3/4 c. dry lentils, rinsed and drained
6 chicken bouillon cubes
1/2 tsp. dried oregano
1/4 tsp. pepper
1 c. thinly sliced carrots

Preparation

In a 4-quart Dutch oven, cook onion, celery and hot margarine or butter until tender.
Add water, undrained tomatoes, lentils, barley, bouillon cubes, oregano and pepper.
Bring to a boil; reduce heat.
Cover and simmer for 45 minutes.
Add carrots and simmer for 15 minutes more or just until carrots are tender.