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Slow-Cooker Bistro Lentil-Barley Soup

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Slow-Cooker Bistro Lentil-Barley Soup
  • Prep 10 min
  • Total 10 hr 10 min
  • Servings 10
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Enjoy this easy barley soup made with turkey, lentils and veggies – a hearty slow-cooked dinner.
Updated Mar 17, 2015

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

210 Calories, 4g Total Fat, 19g Protein, 36g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
28%
28%
Exchanges:
2 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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