Barley and Lentil Soup

• Olive oil (for sautéing)
• ½ to 1 onion, chopped
• 2 cloves of garlic, chopped
• 4 carrots, chopped
• 3-4 pieces of celery
• 1 large can of diced tomatoes
• ¾ cup of small lentils (dried bean aisle of store)
• ¾ cup of pearled barley (dried bean aisle of store)
• Italian seasoning and black pepper as desired
• 6 vegetable boullion cubes with 6 cups of water or 6 cups of vegetable broth.

1. Saute garlic and onion in olive oil until soft, then add carrots and celery until soft.
2. Add the rest of the ingredients and cook to a boil and then about an hour or until desired consistency on simmer.
3. If additional fluid is needed, add additional broth or water if too salty.
4. Enjoy!!