Lentil Barley Soup

3/4 c. chopped Onion
3/4 c. chopped Celery
1 clove Garlic, minced
1/4 c. Butter
6 c. Water
1 (28 oz) can Pureed Tomatoes
3/4 c. Shiloh Farms Lentils
3/4 c. SHILOH FARMS BARLEY GRITS
6 Vegetable bouillon cubes
1/2 tsp. dried Rosemary
1/2 tsp. dried Oregano
1/4 tsp. Pepper
1 c. thinly sliced Carrots
1 c. shredded Swiss cheese

Directions:

In a 4-quart Dutch oven, cook onion, celery and garlic in hot butter until tender, being careful not to burn. Add all remaining ingredients except carrots and cheese.

Bring to a boil; reduce heat. Cover and simmer for 45 min. Add carrots and simmer for 15 min. or until carrots are tender. Serve topped with cheese. Makes 5 servings.