Hearty Lentil Stew

Ok, so I know spring is just around the corner (or already here, for those of us that live in the southwest), but hear me out---this soup is really delicious, no matter if it's frigid and snowy or 75 degrees and sunny. Moreover, this is one of the few recipes without meat my husband will eat (yay!).

I can always tell if he actually likes something I made, because he goes back to get more. If he instead adopts the "No, no, honey, I'm stuffed!" attitude, he really means "Ick. Please don't make that ever again..."

Anyway, this soup is really tasty and inexpensive, and I think you should try it, dag nab it.

Hearty Lentil Soup

Ingredients:

2 celery ribs, chopped
1 small onion (or 1 tsp onion powder if you can't stand onions, like me and the hubcap)
2 small cloves garlic, minced
2 Tbs butter or margarine
6 c water
1 can diced tomatoes, undrained
3/4 c dry lentils, rinsed
3/4 c pearl barley
2 Tbs chicken bullion granules
1/2 tsp oregano
1/2 tsp dried rosemary, crushed (use that mortar and pestle!)
1/4 tsp ground black pepper

dash of red pepper flakes (if you like it a bit spicy)
1 c sliced carrots
shredded cheese for garnish (I used parmesan, and it complemented the stew really nicely!)

Procedure:

1. In a large soup pot sautee the celery, onions in garlic in the butter until tender--about 5-7 minutes over medium-high heat.

2. Add the water, tomatoes, lentils, barley, bullion, oregano, rosemary and pepper (and the dang kitchen sink), and bring the mixture to a boil, thoroughly mixing.

3. Reduce heat and cover. Simmer for 40 minutes, or until the lentils and barley are just about tender.

4. Add the carrots, and simmer another 15 minutes, until everything is tender.

This makes about 8-10 servings, so be sure to freeze some for later! Sorinkle a little bit of your favorite cheese on top for some extra flavor!