Beef Barley Lentil Soup Recipe

By Mike

Ingredients

• inch pieces) 1 cup chopped celery 1 cup chopped carrot 1 cup dried lentils, rinsed 1/2 cup medium pearl barley 8 cups water 2 teaspoons beef bouillon granules 1 teaspoon salt 1/2 teaspoon lemon
• pepper seasoning 2 cans (14
• 1/2 ounces each) stewed tomatoes

Details

Servings 5
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
Add the tomatoes; cook 2 hours longer. Yield: 10 servings.