Ingredients
* 1 average carrot, chopped
* 1 baby onion, chopped
* 1 celery rib, chopped
* 1 teaspoon minced beginning gingerroot
* 2 teaspoons Crisco® Pure Olive Oil
* 1 garlic clove, minced
* 1/4 cup broiled lentils, rinsed
* 1/4 cup average fair barley
* 1 can (10 ounces) diced tomatoes with balmy blooming chilies
* 1 cup water
* 1 cup vegetable broth
* 1/4 teaspoon arena cumin
* 1 tablespoon reduced-sodium soy sauce
Directions
* In a ample saucepan, saute the carrot, onion, celery and amber in oil until crisp-tender. Add garlic; baker 1 minute longer. Add lentils and barley; baker for 3 minutes, active occasionally.
* Stir in the tomatoes, water, borsch and cumin. Bring to a boil. Reduce heat; awning and simmer for 20 minutes, active occasionally. Add soy sauce; simmer 20-30 account best or until lentils and barley are tender. Yield: 2 servings.
