Beef Barley Lentil Soup

Directions

1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. 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.
3. Add the tomatoes and salt; cook 2 hours longer.