Soup No. 2.  From Gina.

3/4 cup lentils. 
3 TBS oil
2 carrots -chopped
2 stalk celery - chopped
1 small onion - chopped
1 clove garlic, whole
1/2 jalapeno pepper finely chopped 
1/4 head of cabbage - chopped
6 cups water
2 TBS barley
a potato for flavor
1/3 - 1/2 cup tomato sauce
2 TBS small whole wheat soup pasta (like acni de pepe or ditalini)
1 to 1 1/2 tsp salt
1/2 tsp black pepper

Cook carrots, celery, onion, garlic and jalapeno in oil till crisp, about 7
minutes. Crush the garlic with a fork. Add water, and the rest of the
ingredients and simmer for 1 hour.

optional - When served put a little bit of finely chopped raw onion and/or
jalapeno in the bowl. Crusty garlic bread on the side would go
well with it.