Crockpot Soup: Bistro Lentil Barley
Source of Recipe
Betty Crocker Favorite Casseroles, 9/99
List of Ingredients
1 16 ounce bag brown lentils -- sorted and rinsed
2 medium onions -- chopped (1 cup)
2 medium carrots -- diced (1 cup)
1 14 1/2 ounce diced tomatoes with roasted garlic -- undrained
12 ounces smoked turkey kielbasa
cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 14 1/2 ounce ready-to-serve beef broth
3 1/2 cups water
Dijon mustard -- if desired
Prepared horseradish -- if desiredRecipe
Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water. Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish. 10 servings.
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