Bistro Lentil Barley Soup

Bistro Lentil Barley Soup

Enjoy this easy barley soup made with turkey, lentils and veggies – a hearty slow-cooked dinner.

Prep Time

10

Minutes

Total Time

10:10

Hrs:Mins

Makes

10

servings

1
bag (16 ounces) brown lentils, sorted and rinsed
2
medium onions, chopped (1 cup)
2
medium carrots, diced (1 cup)
1
can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12
ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3
cup uncooked barley
2
cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2
cups water
Dijon mustard, if desired
Prepared horseradish, if desired
  1. Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
  2. 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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Keep the lid on! Removing the lid allows heat to escape and delays the cooking time by 15 to 20 minutes. Be sure to check for doneness just at the minimum cooking time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 20mg;
  • Sodium 780mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 12g,
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.