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Ingredients
1 Medium onion, chopped
1/2 Cup green pepper, chopped
3 Garlic cloves, minced
1 Teaspoon butter
1 (49 1/2 ounce) Can chicken broth
3 Medium carrots, chopped
1/2 Cup dry lentils
1 1/2 Teaspoon Italian seasoning
1 Teaspoon salt
1/4 Teaspoon pepper
1 Cup chicken or turkey, cooked & cubed
1/2 Cup quick cooking barley
2 Medium fresh mushrooms, chopped
1 (28 ounce) can crushed tomatoes, undrained
Instructions
In a Dutch oven or soup kettle, saut� the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add the chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10 to 15 min. or until the lentils, barley and carrots are tender. Add the tomatoes and heat through.