Lentil, Barley and Vegetable Soup

2 stalks about ½ cup celery, diced
2 whole carrots, peeled and diced
1 medium onion, chopped
1 Tbsp. extra virgin olive or canola oil
2/3 cup lentils, dry
1/3 cup pearl barley, raw
6 cups water
1/8 tsp. thyme
1/8 tsp. oregano
1/8 tsp. basil
1/8 tsp. garlic powder
1 can diced tomatoes, no-salt-added
1 cup tomato juice or V-8, low sodium
¼ cup minced parsley
½ tsp. salt

Sauté celery, carrot and onion in oil in large stockpot on medium heat until softened.

Add lentils, barley, water, thyme, oregano, basil and oregano to the stockpot, bring to a boil reduce to fast simmer and cook covered for 30 - 45 minutes or until lentils and barley are tender.  

Add tomatoes, tomato juice, salt and parsley and simmer for 5 minutes longer. Add parsley and salt.  Thin with water or additional tomato juice if desired.

Yield: 10 servings (1 cup)

PER SERVING:     
CALORIES: 100
FAT: 1.5g            SATURATED FAT: 0.3g
CHOLESTEROL: 0mg         
CARBOHYDRATE:  17 g
FIBER: 4g                  
SODIUM: 160mg
Protein 4g

WeightWatchers Points:  1

Diabetic Exchange: 1 carbohydrate/ starch + 2 vegetable

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