Turkey barley lentil soup

1 pound ground turkey
1 large onion, chopped
2 c. cubed red potatoes
1 c. chopped celery
1 c. diced carrots
1 c. dried lentils
1/2 c. barley
8 c. water
2 t. beef bouillon
1 t. salt
1/2 t. lemon-pepper seasoning
2 cans stewed tomatoes (14 1/2 oz. each)

Cook turkey and onion over medium heat. Drain and transfer to slow cooker. Add potatoes, celery, carrots, lentils and barley. Combine water, bouillon, salt and lemon- pepper. pour over vegetables. Cover and cook on low for 6 hours or until vegetables are tender. Add tomatoes and cook two hours longer. Serves 10.

Number of Servings: 10

Recipe submitted by SparkPeople user CLARKSAR.