2 celery ribs, thinly sliced
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp. butter
6 cups canned chicken broth
1 can Rotel tomatoes, undrained
3/4 cup dry lentils, rinsed and sorted
3/4 cup pearl barley
1 tsp. Frank Davis sprinkling spice
1/2 tsp. dried oregano
1/2 tsp. dried rosemary, crushed
1/4 tsp. fresh ground black pepper
1cup thinly-sliced fresh carrots
1 cup shredded Swiss cheese (4 ounces)

Start off by taking a heavy Dutch oven or soup kettle and sauteing the celery, onions, and garlic in the butter until they wilt and become transparent. Then, add the chicken broth, Rotel tomatoes, and lentils, and stir in the barley, sprinkling spice, oregano, rosemary and black pepper.

	Franksgiving 2003 Menu
		• Oven Barbecued Turkey Legs • Indian-style corn casserole • Herbed New Potatoes • Mirliton Soup • Pilgrim-style green beans • Carmelized Coffee Flan

When all the ingredients are uniformly combined, bring the soup to a boil. Immediately, however, reduce the heat to low, cover the pot, and simmer it for 40 minutes or until the lentils and barley are almost tender.

At this point, drop in the fresh carrots and simmer everything once more for about 15 minutes or until tender.

Serve piping hot in deep soup bowls and liberally crown each bowl with a handful of cheese. This recipe will make about 2 1/2 quarts of soup.