Lentil Soup

½ pound Italian Sausage
2 stalks celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 T butter
1 (28 oz) can diced or crushed tomatoes
¾ cup dry lentils (French hold their shape best)
¾ cup pearl barley
½ t dried oregano
½ t dried rosemary
½ t dried thyme
¼ t pepper
1 t salt
6 cups chicken broth
1 C swiss cheese, grated
1 C shredded carrots

Brown sausage and drain fat. Sauté onion and celery in butter, adding garlic last 2 minutes so as to not burn it. Wash lentils and barley in colander. Combine all ingredients except carrots and cheese and bring to a boil. Reduce heat and simmer covered for 40 minutes until lentils are almost tender. Add carrots and simmer a few more minutes. Serve in bowls with grated swiss cheese on top. Leftover soup may need to have water added when reheated. Freezes well so make a double batch!