Barley Lentil Soup Print
1 lb lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes
1 cup chopped celery
1 cup dry lentils, rinsed
1/2 cup pearl barley
1 (19 oz) can tomatoes, chopped
1 (14 oz) can kidney beans, rinsed and drained
8 cups water
2 tsp beef bouillon powder
1 tsp salt
1/2 tsp lemon pepper seasoning
1 tsp dill weed

Cook meat and onion in a skillet over medium heat until meat is no longer pink. Drain and place in a 5 litre/quart slow cooker. Top with potatoes, celery, carrots, lentils, barley,  tomatoes  and beans. Combine water, bouillon, salt, lemon pepper and dill weed. Pour over vegetable mixture. Cover and cook on low for 8 hours.
Serves 10.

You can substitute ground chicken for the beef with good results.
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