SLOW-COOKER BISTRO LENTIL-BARLEY SOUP

Slow-Cooker Bistro Lentil-Barley Soup image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

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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:

Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
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.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg