- 8 cups broth (I use vegetable)
- 2 cloves garlic, minced
- 1 tsp dried oregano leaves, crushed
- 4 large carrots, sliced
- 1 large onion, chopped
- 1/2 cup uncooked dried lentils (brown or green)
- 1/2 cup uncooked pearl barley
Place all ingredients into a 3 1/2 - 6 quart slow cooker.
Cover and cook on LOW for 8-9 hours until lentils and barley are tender or HIGH for 4-5 hours.
We like it served with crusty italian bread with olive oil and a fresh fruit salad.
This is a great Sunday dinner. Easy to fix before you leave for church!
Posts
