Beef Barley Lentil Soup

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Onions

  Raw

  1 medium or 110g

• Red potatoes

  Flesh and skin, raw

  2 cup, diced or 300g

• Celery

  Raw

  1 cup chopped or 101g

• Carrots

  Raw

  1 cup chopped or 128g

• Lentils

  Raw

  1 cup or 192g

• Barley

  Pearled, raw

  ½ cup or 100g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Beef broth or bouillon soup

  Powder, dry

  3 packet or 18g

• Lemon Pepper Seasoning

  Wegmans

  1 tsp or 4g

• Tomatoes

  Red, ripe, cooked, stewed

  28 oz or 794g

Directions

1. 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 to taste, cook 2 hours longer.
2. TIPS: May be a bit bland. In one of the reviews, it was suggested to also put in beef broth instead of water, or use more boullion, more seasoning & perhaps a pkg. of onion soup or onion dip mix. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/beef-barley-lentil-soup/)