Chicken Soup with Lentils and Barley

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
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 cook barley1 14 oz can tomatoes, cut up

Rinse and drain lentils; set aside. Cook leeks or onion, sweet pepper, and garlic in margarine or butter until tender. Stir in chicken broth, basil, oregano, rosemary, pepper, and lentils. Bring to boil, reduce heat. Cover and simmer 20 minutes. Add chicken, carrots, and uncooked barley. Return to boil, reduce heat. Cover and simmer 20 minutes more or just until carrots are tender. Stir in undrained tomatoes and heat through.

Mindy