Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          water
   3                    vegetarian vegetable bouillon cubes
   8      ounces        sliced fresh mushrooms
   1      cup           uncooked pearl barley
   1      cup           dried lentils
   1      cup           chopped carrots
     3/4  cup           chopped onion
     1/2  cup           chopped green bell pepper
     1/2  teaspoon      dried thyme
     1/4  teaspoon      pepper
   1                    bay leaf
   1      cup           shredded reduced fat sharp cheddar cheese
                        -- --
                        divided
   3      tablespoons   unsalted sunflower seeds

Preparation:

1. Combine water and bouillon cubes in a saucepan; bring to a boil, stirring until cubes dissolve. Pour into a 4-quart electric slow cooker; stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting 6 hours or until barley is tender and liquid is absorbed. Discard bay leaf. Stir in 1/2 cup cheese. Spoon barley mixture into individual bowls; sprinkle with remaining cheese and sunflower seeds.