Provided by Campbell's Kitchen
Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2-to 6-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the lentils and barley are tender.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with crusty whole-grain rolls and lowfat Swiss cheese with grainy mustard. For dessert serve fresh fruit salad.
This recipe has been added to the following public cookbooks:
Lester's Cookbook,
Recipes I like,
Joe's recipes,
Marie's Favorite Receipe's
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | CARRIE
10/19/09 02:39 PM | barley and lentil soupwonderful! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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