- 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
- 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.