Lentil Soup - cooking recipe

Ingredients

3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1 Tbsp. margarine
6 c. water
1 (28 oz.) can tomatoes
3/4 c. dry lentils
3/4 c. pearl barley
6 beef bouillon cubes
1/2 tsp. dried oregano
1/4 tsp. pepper
1 c. thinly sliced carrots
1 c. shredded Swiss cheese

Preparation

In 4-quart pan, cook onion, celery and garlic in margarine until tender.
Add water, undrained tomatoes, lentils, barley, bouillon and spices.
Bring to boil; reduce heat.
Cover and simmer 45 minutes.
Add carrots and simmer 15 minutes.
Serve with cheese on top.
Great with French bread!