IN DUTCH OVEN SAUTE THE CELERY, ONION AND GARLIC IN BUTTER TILL TENDER
ADD WATER, TOMATO, LENTIL, BARLEY,BOUILLON, OREGANO, ROSEMARY AND PEPPER
BRING TO BOIL THEN REDUCE HEAT
COVER AND SIMMER FOR 40 MINUTES OR UNTIL LENTILS AND BARLEY ARE SLMOST TENDER
ADD CARROTS, SIMMER 15 MINUTES OR TILL CARROTS ARE TENDER
TO SERVE SPRINKLE SOUP W/ SWISS CHEESE IF DESIRED
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