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Slow-Cooker Bistro Lentil-Barley Soup

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By Betty Crocker Kitchens
Updated Mar 17, 2015
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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
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
  • Step 
    2
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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