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1/2 cup dry lentils

3/4 cup chopped onion

1/2 cup chopped celery

1 clove garlic, minced

2 tablespoons butter

5 cups water

1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried

1 teaspoon instant chicken bouillon granules

3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried

1 1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried

1/4 teaspoon pepper

1 1/2 cups diced fully cooked ham

1 cup thinly sliced carrots (about 2 carrots)

1/2 cup quick cooking barley

1 (16-ounce) can tomatoes, cut up

1. Rinse and drain lentils: set aside. In a saucepan cook the onion, celery and garlic in butter until tender but not brown. Stir in lentils, water, oregano, basil, bouillon granules, rosemary and pepper. Bring to boiling; reduce heat. Simmer, covered for 30 minutes.
2. Stir in the ham, carrots and uncooked barley. Simmer, covered about 20 minutes more or just until carrots are tender. Stir in the undrained tomatoes. Heat through and serve.

Makes 6 servings.

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