In large stock pot, cook onion, celery and garlic in hot butter and olive oil until tender. Add water, tomatoes, lentils, barley grits, bouillon cubes, and spices. Do not add carrots. Bring to a boil; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes or until carrots are tender. Serve topped with shredded Swiss cheese.