Lentil Soup

¼ cup butter or margarine OR 1 TBS olive oil
¾ cups chopped celery
¾ cup chopped onion
6 cups water
¾ cup lentils
1 ½ quarts tomato juice
¾ cup brown rice or barley
1 ½ tsp salt
¼ tsp pepper
½ tsp ROSEMARY
½ tsp GARLIC SALT
½ cup shredded carrots

In a soup pot or Dutch oven, saute onions and celery in butter or oil until onions are transparent. Add water and lentils and simmer 20 minutes until lentils are tender. Add the rest of the ingredients EXCEPT shredded carrots. Simmer for 1 hour. Add carrots and cook for 10 more minutes. Serve hot.

OPITION: Add 1 – 2 cups cooked, cubed ham.