Lentil Barley Stew

From Food.com, by pattykay in L.A.

Hearty and great as leftovers too. I serve it over rice.

• 2 -4 tablespoons butter (or margarine)
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 1 teaspoon minced garlic
• 6 cups water (or stock)
• 3/4 cup lentils
• 28 ounces canned crushed tomatoes
• 1/2 cup shredded carrot
• 3/4 cup barley
• salt (to taste)
• pepper (to taste)
• 1 teaspoon italian seasoning
• 1/4-1/2 teaspoon crushed red pepper flakes

1. Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
2. Add water or stock and lentils.
3. Bring to a boil and then simmer for 20 minutes.
4. Add tomatoes, barley, carrots and seasonings.
5. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.