Lentil Soup - cooking recipe

Ingredients

11 cups water or chicken broth*
3 cups lentils, rinsed (1 1/4 lb.)
1 cup barley**
3/4 tsp. salt
1 cup each of onion, carrots and celery, chopped
1 garlic clove, minced
2 Tbsp. red cooking wine
2 Tbsp. lemon juice
1/2 tsp. pepper
1 Tbsp. wine vinegar

Preparation

In an 8 quart stock pot, combine water or broth, lentils, barley, salt, onion, carrot, celery and garlic. Cover and simmer for 20 minutes. Add the rest of the ingredients and simmer for another 20 minutes. Ladle into soup bowls. Serves 8 - 10. You may add left-over ham, if desired.