Chicken Soup with Lentils and Barley

Here's another wonderful soup, also gluten-free. You could easily make it dairy-free by substituting olive oil for the butter when sautéing the vegetables.

This is from a book I've just about used to death: Soups and Stews, from Better Homes and Gardens' Cooking for Today series. There will be many more recipes from this book on my blog!

Chicken Soup with Lentils and Barley

1/2 cup dry lentils
1 cup sliced leeks or chopped onion
1/2 cup chopped sweet red or green pepper
1 clove garlic, minced
2 tablespoons butter
5 cups chicken broth
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup barley
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1 16-ounce can tomatoes, cut up

Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion,
sweet red or green pepper, and garlic in butter till tender but not brown.
Carefully stir in chicken broth, basil, oregano, rosemary, pepper, lentils and barley. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.

Stir in chicken or turkey and carrots. Simmer, covered, about 20 minutes more or just until

carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings