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Recipe: Bistro Lentil Barley Soup (with tomato and kielbasa) (crock pot)

Soups
BISTRO LENTIL BARLEY SOUP

1 (16 ounces) bag brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 (14 1/2 ounce) can diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
5 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard (optional, for serving)
Prepared horseradish (optional, for serving)

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.

Makes 10 servings
From: Recipelink.com
Source: Recipe pamphlet: Crock-Pot Family Meals, Betty Crocker, General Mills, Inc., 1999
MsgID: 119705
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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