Directions

1. Rinse lentils and pick over carefully.
2. Melt butter in oil in a soup pot. Add onion, garlic, dried tomatoes, carrots, celery, bay leaf and sage. Heat slowly until vegetables are softened.
3. Add lentils and barley. Stir and cover with water to 4.5 cm (2 in.) above the mixture. Bring to a boil. Reduce heat and simmer partly covered for 30 minutes.
4. Add tomatoes and rosemary. Salt, pepper and stir. Cover partly and cook another 15 minutes over medium heat. Remove bay leaf.
5. Serve hot and pass the grated Parmesan and Caprano cheese shavings.