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Slow-Cooker Bistro Lentil-Barley Soup
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Prep Time:
10 minutes
Total Time:
10 hours 10 minutes
Savor a comforting barley soup with turkey, lentils, and vegetables for a nourishing and cozy meal.
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
Instructions:
  • Combine lentils, onions, carrots, tomatoes, kielbasa, and barley in a 4-quart Crock-Pot slow cooker, then mix in the broth and water.
  • Slow cook on low heat for 9 to 10 hours until the lentils and vegetables are tender. Serve each portion with a dollop of mustard and horseradish on top.

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