Karen makes healthy lentil soup perfect for eating before trick-or-treating.

Barley Mushroom Lentil Soup
As Aired On October 30, 2012
Makes 8-10 servings (you can easily halve this recipe)

Ingredients:
5 beef or vegetable bouillon cubes
9 cups water
4 cups sliced mushrooms
3/4 cup uncooked pearl barley
3/4 cup dried lentils
1/4 cup dried onion flakes (or about 3/4 cup finely diced fresh onion)
3 bay leaves
3 garlic cloves, minced
1 tsp dried thyme
1/4 tsp dried sage
1 tsp dried basil
1/2 tsp pepper
Salt, to taste

Directions:
1.  In the slow cooker, add the bouillon, water, mushrooms, barley, lentils, onion, bay leaves, garlic, thyme, sage and basil.
2.  Cover and cook on LOW for 5-7 hours, until barley and lentils are tender.
3.  Stir in salt and pepper.  Add in additional thyme, sage and basil, if needed.  
4.  Remove bay leaves and serve.

*if you want, you can easily add beef stew meat to this recipe and make it a beef and barley stew.

(Copyright 2012 Sinclair Broadcasting Group.) Barley Mushroom Lentil Soup