Lentil Soup

I saved this out of Country Woman magazine years ago and finally got around to making it.  Boy have I been missing out. This was delicious!

Lentil Soup 

adapted from Country Woman Oct/Nov 2007 Yields 2 quarts (8 servings) 1 cup=219 calories (with original recipe)

2 cups sliced carrots
2 celery stalks (I tend to use more)
1 large onion chopped
1 garlic clove, minced
2 T olive oil (original recipe called for butter)
7 cups chicken or vegetable broth (I use water and better than bouillon)
1 1/2 cups dried lentils, rinsed
3 T pearled barley
1 1/2 cups chopped fresh tomatoes (I used a 15 oz can of petite dices tomatoes with roasted garlic and onion)
2 T lemon juice
4 1/2 t molasses (I fudged on this and just added a glop)
1 T red wine vinegar (don't have that so I just used regular white vinegar)
1/2 t pepper
dash each of dried thyme, basil and oregano (I don't have thyme and I hate oregano so I only used basil.

Saute carrots, celery, onion, and garlic in olive oil.  Add broth, lentils, barley and bring to a boil.  Reduce heat, cover and simmer 20-25 minutes.  Add remaining ingredients and return to a boil.  Reduce heat, cover and simmer 15 minutes or until lentils and barley are tender (it took WAY longer than the recipe indicated.)

It was one of the first soups to not go bad in the fridge as leftovers.