SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
2. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.