image courtesy: chow.com

image courtesy: chow.com

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 cups cubed red potatoes (1/4 inch pieces)
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1 cup dry lentils, rinsed
  • 1/2 cup medium pearl barley
  • 8 cups water
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 (14.5 ounce) cans stewed tomatoes

Directions

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, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.