2 tablespoons butter 2 tablespoons extra-virgin olive oil 1/2 cup chopped onion (about 1/2 onion) 1/2 cup chopped celery (about 2 stalks) 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

Step 1 In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and saute onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.

Step 2 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.

Step 3Add carrots and cook 5 minutes longer, or until the barley and lentils are tender.

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