Busters Recipes

Chicken Soup With Lentils And Barley
 
Serving Size  : 6   
 
 Ingredients
 
 1/2 Cup Dry lentils
 1 Cup Leeks -- sliced or onions
 1/2  Cup Red Or Green Peppers -- chopped
 1 Garlic clove -- minced
 2 Tbs Butter or margarine
 3 Cups Water
 2 Cups Low sodium chicken broth
 1 1/2 Tsp Fresh basil -- snipped
 1 Tbs Fresh Oregano -- snipped
 3/4 Tsp Fresh Rosemary -- snipped
 1/4 Tbs Ground Pepper
 1 1/2 Cups Cooked chicken
 1 1/2 Cups Carrots -- sliced
 1/2 Cup Barley -- quick-cooking
 15 Oz Low sodium tomatoes, canned -- Cut Up
 
Rinse the lentils under cold running water and drain; set them aside.
 
In a large saucepan or Dutch oven, cook the leeks or onions, peppers and garlic in the butter until the vegetables are tender but not brown.
Carefully stir in the water, chicken broth, basil, oregano, rosemary, pepper and lentils.
 
Bring the mixture to boiling; reduce heat.
 
Cover and simmer for about 20 minutes.
 
Stir in the chicken, carrots and uncooked barley. 
 
Cover and simmer for about 20 minutes longer, or just until the
carrots are tender.
 
Stir in the undrained tomatoes; heat through.

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