Recipe

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• 2/3 cup medium barley
• 2/3 cup brown lentils
• 1 cup sliced carrot
• 1/2 cup finely sliced celery
• 3/4-1 cup chopped onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp basil
• 4 cups chicken bouillon
• 2 cups hot water

• 1 Cook 2/3 cups barley in 3 cups boiling water about 20 minutes, drain and set aside. (skip this step if using quick cooking barley).
• 2 Cook 2/3 cups lentils in 3 cups water about 5 minutes, drain and add to barley.
• 3 Add 4 cups chicken boullion and 2 cups hot water to large pot. Set to medium heat.
• 4 Add in carrots, celery, and onion. Then add in the barley and lentils.
• 5 Add the garlic powder, salt, and basil. Simmer over medium heat for about 20 minutes, stirring occasionally.
• 6 Serve hot with a slice of bread.