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Slow-Cooker Bistro Lentil-Barley Soup

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Slow-Cooker Bistro Lentil-Barley Soup
  • Prep Time 10 min
  • Total Time 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.

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

Directions

  • 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  

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
(
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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