Enjoy this easy barley soup made with turkey, lentils and veggies – a hearty slow-cooked dinner.
Slow-Cooker Bistro Lentil-Barley Soup
- Prep Time 10 min
- Total 10 hr 10 min
- Servings 10
- Ingredients 10
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
Make With
Progresso Broth
Instructions
-
Step1Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
-
Step2Cover 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
210
Calories
4g
Total Fat
19g
Protein
36g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 35
- 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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved