Ingredients

• 1/2 cup dry lentils
• 1 cup sliced leeks or chopped onion
• 1/2 cup chopped red or green sweet pepper
• 1 clove garlic, minced
• 2 tablespoons margarine or 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
• 1-1/2 cups chopped cooked chicken or turkey
• 1-1/2 cups sliced carrots
• 1/2 cup quick-cooking barley
• 1 14-1/2-ounce can tomatoes, cut up

Directions

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

2. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.

3. Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.

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