Ingredients

The following ingredients have 10 Servings
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 cups cubed red potatoes (1/4-inch pieces)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup dried lentils, rinsed
  • 1/2 cup medium pearl barley
  • 8 cups water
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
  • 1 teaspoon salt

Instruction

  • 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, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.