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Ingredients
1 Pound lean ground beef
1 Medium onion, chopped
2 Cups red potatoes, cubed (1/4-inch pieces)
1 Cup celery, chopped
1 Cup carrot, chopped
1 Cup dried 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 1/2 oz) Cans stewed tomatoes
Instructions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5 quart crockpot. Layer the the potatoes, celery, carrots, lentils and barley in the crockpot. 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.