Bistro Lentil Barley Soup

Course : Crockpot
Serves: 10
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16 ounces brown lentils sorted and rinsed
2 medium onions chopped
2 medium carrots diced
14 1/2 ounces tomatoes with roasted garlic diced, undrained
12 ounces smoked turkey kielbasa cut lenghtwise into fourths, then sliced
1/3 cup barley uncooked
29 ounces beef broth ready-to-serve
3 1/2 cups water
1 teaspoon Dijon mustard if desired
1 teaspoon Horseradish if desired

Preparation / Directions:

Mix lentils, carrots, onions, tomatoes, kielbasa and barley in 4 quart crockpot. Stir in broth and water. Cover and cook on low about 9 to 10 hours or until lentils and vegetables are tender. Top each serving with mustard and horseradish.

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