1 c Lentils 1 c Rice 2/3 c Barley 1 Onion, chopped 1 Bay Leaf 2 cn Corn 1 1/2 ts Sweet Basil 1 1/2 cn Evaporated Milk Salt to taste Wash and sort lentils, rice, barley. Simmer lentils, rice and barley in 6 cups water with salt, onion, bay leaf and sweet basil until tender. Add corn and milk. Add additional salt to taste. Warm to desired eating temperature. Serve in a bowl with generous servings on Cottage Cheese on top of the soup.