prep 5 minutes j cook 8 hours
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4-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
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.