2 1/2 cups peeled chopped fresh or canned tomatoes
2 cups water
1/2 cup lentils
1/3 cup pearled barley
Salt and black pepper to taste
1/8 teaspoon dried rosemary
1/2 cup shredded carrots
In a large heavy saucepan heated over medium-high heat, add the butter and olive
oil and sauté onion until tender, 3 to 5 minutes, stirring occasionally. Add celery
and cook until softened, 5 minutes longer.
Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth
teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat
25 minutes stirring occasionally, until the barley and lentils are almost tender.
Add carrots and cook five minutes longer, or until the barley and lentils are
Serve with small bowls of crumbled goat feta cheese and olives on the side.