Chicken Soup with Lentils and Barley or Rice

Our family loves barley, so I try to keep some on hand from the states, because I haven't found it here in the pearl barley form. But you could easily substitute a thick hearty rice like brown rice in this recipe and it would be just as delicious! This is great with biscuits or corn bread muffins! :)

Chicken Soup with Lentils and Barley

1 c. sliced onions

1/2 c. chopped red or green bell pepper

1 clove garlic, minced

2 T. butter

3 c. chicken broth

1 1/2 c. water

1/2 c. dry brown lentils, rinsed and drained

1/2 t. dried basil

1/4 t. oregano

1/4 t. rosemary, crushed

1/4 t. pepper

1 1/2 c. chopped cooked chicken

1 1/2 c. sliced carrots (about 3)

1/2 c. barley or rice

3-4 tomatoes, chopped

In a Dutch oven, saute onions, bell peppers and garlic in butter till tender

Carefully stir in broth, water, lentils, and spices. Bring to a boil, reduce heat. Cover and simmer 20 minutes.

Stir in the chicken, carrots, and uncooked barley or rice. Cover and simmer about 20 minutes more or just till carrots are tender. Add the undrained tomatoes, heat through. Serves about 6.