Bistro Lentil Barley Soup

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

  • Prep Time 10 min
  • Total Time 10 hr 10 min
  • Servings 10

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
20mg
20%;
Sodium
780mg
780%;
Total Carbohydrate
36g
36%
(Dietary Fiber
12g
12%
),
Protein
19g
19%
;
% Daily Value*:
Iron
28%;
Exchanges:
2 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.