Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped2 cups cubed red potatoes (1/4-inch pieces)1 cup chopped celery1 cup chopped carrots1 cup dried lentils, rinsed1/2 cup medium pearl barley8 cups water2 teaspoons beef bouillon granules1/2 teaspoon lemon-pepper seasoning2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped1 teaspoon salt
Preparation
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, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
Add the tomatoes and salt; cook 2 hours longer.
