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