Barley & Lentil Soup

Ingredients:

• 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!