Barley Lentil Soup
	Soup is a wonderful way to enjoy barley, a high-fiber grain. This soup is 
	delicious for lunch or dinner.
	1 cup sliced onion
	1 tsp garlic, minced
	1 cup sliced carrots
	1 cup sliced celery
	1 can stewed diced tomatoes
	3 cups lowfat chicken broth
	3 cups water
	1 cup lentils
	2/3 cup Scotch barley
	1/2 tsp dried thyme
	1 tsp dried oregano
	1 tsp dried basil
	black pepper to taste
	Spray a large soup pan with a generous amount of vegetable oil cooking 
	spray and heat over medium-high heat; saute the garlic and onion until 
	they are golden brown, about 1 or 2 minutes. Add the rest of the ingredients 
	and bring to a boil. Lower the heat so the mixture is at a light simmer. 
	Cook until the barley and lentils are tender, about one hour to an hour 
	and a half. Serve hot in a soup bowl.
	Optional serving suggestion: this soup goes well with a large tossed salad 
	and whole grain bread.
	Yield 8 servings. Each serving (1-1/4 cups): 185 calories, .5 g fat, 0 
	saturated fat, 0 cholesterol, 224 mg sodium, 33 g carbohydrate, 12 g fiber, 
	12 g protein, 5 g sugars.
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