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Slow-Cooker Bistro Lentil-Barley Soup

  • Prep 10 min
  • Total 10 hr 10 min
  • Servings 10
  • Save
    329
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Enjoy this easy barley soup made with turkey, lentils and veggies – a hearty slow-cooked dinner. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
35
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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