1. In a 4 quart pot, cook onion, celery and garlic in hot margarine until tender. 2. Add undrained tomatoes, water, lentils, barley, bouillon cubes, rosemary, oregano and pepper. 3. Bring to a boil, reduce heat, cover and simmer 45 minutes. 4. Add carrots and simmer 15 minutes. 5. Ladle into soup bowls and top with cheese. NOTES : Soup is also good with chunks of cooked and drained kielbasa added at the end. Recipe by: Meredith Crosby Posted to MC-Recipe Digest V1 #1021 by njwwb
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (59%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 7g|
|Cholesterol 0mg||0 %|
|Sodium 273.3mg||9 %|
|Potassium 128.3mg||3 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 26.5g|
|Protein 4.3g||6 %|
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Calories per serving: 350
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