Lentil & Barley Soup

Delicious & Nutritious. I love the crock pot!

Ingredients:

16 ounce bag of lentils, rinsed

1 chopped onion

Diced carrots

14.5 oz can of diced tomatoes with garlic (including liquid)

1/2 cup uncooked barley

14.5 ounce can of beef broth

5-7 cups water

Your choice of seasonings

Optional additions: chopped meat, sliced celery, garlic

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Directions:

In a 4-quart slow cooker, mix lentils, onion, carrots, tomatoes, barley and seasonings. For seasoning, I added garlic salt, seasoned salt and Mrs. Dash garlic herb blend. Stir in broth and about 5 cups water. Cover and cook on low heat for 9-10 hours. If you choose to add meat, add it after about 5 hours of cooking. Add water as needed to keep all ingredients immersed. Your soup is done cooking once vegetables and lentils are tender.

Serve with some homemade cornbread.

Comments

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In a large microwaveable bowl mix together:
6 cups Honey Nut Chex
1 cup dried banana chips
1-2 cups almonds (I used sliced almonds)

In a small microwaveable bowl, combine and heat uncovered for 1-2 minutes or until boiling:
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1/4 cup Honey
1/4 cup Brown sugar
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Pour Honey mixture over cereal mixture and stir until evenly coated. Microwave uncovered for 4 minutes, stirring and scraping the sides every minute.

Add:
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