Bistro Lentil Barley Soup

Brown lentils, chopped onion, diced carrot, diced tomatoes, sliced kielbasa, uncooked barley, beef broth, and water are slow cooked in crock pot all day or overnight. Individual servings of soup are topped with mustard and horseradish.

Ingredients -

1 (16 ounces) bag Brown Lentils, sorted and rinsed
2 medium White or Yellow Onions, chopped
2 medium Carrots, diced
1 (14-1/2 ounces) can Diced Tomatoes with Roasted Garlic, undrained
12 ounces Smoked Turkey Kielbasa cut lengthwise into fourths, then sliced
1/3 cup Uncooked Barley
2 (14-1/2 ounces each) cans Ready-to-Serve Beef Broth
3-1/2 cups Water
Dijon Mustard
Prepared Horseradish

Preparation:

1. Add brown lentils, chopped onion, diced carrot, diced tomatoes, sliced kielbasa, uncooked barley, beef broth, and water to 4-quart crock pot.

2. Cover and cook on LOW for 10 hours.

3. Top each serving of lentil soup with dollop of mustard and horseradish.

Lentil Soup Tip

Storing Cooked Lentil Dishes

Once lentils have been cooked, store in the refrigerator for 3 to 4 days. Always cover cooked lentils, preferably in sealed plastic containers away from air and the possibility of absorbing other food odors.

Lentil Soup Tip

White or Yellow Onion

These are the typical variety of onion you find in supermarkets, packaged individually or in small mesh bags. The root end should be removed as well as the papery outer skin before using. Store onions in a paper bag in a cool, dry location away from other fruits and vegetables.

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