Chicken Soup with Lentils and Barley

This is so tasty! We love it, perfect for chilly evenings. It is pretty inexpensive too. The recipe would feed about 4 people, without leftovers so you might want to double the recipe.

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 TBSP margarine or butter
5 cups chicken broth
1 1/2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
1 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
3/4 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
1/4 tsp pepper
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1/2 cup quick-cooking barley (I used regular, cooked through just fine)
1 can (14.5 oz) diced tomatoes (I used petite cut)

Rinse and dry lentils then set aside. In a large saucepan cook leeks or onion, sweet pepper and garlic in butter or margarine till tender. Stir in chicken broth, basil, oregano, rosemary, pepper and lentils. Bring to boil, reduce heat, cover and simmer for 20 minutes.
Stir in chicken or turkey, carrots and uncooked barley. Return to boiling, reduce heat, cover and simmer again for 20 minutes or until carrots and barley are tender. Stir in undrained tomatoes. Heat through. Enjoy it with rolls!