Savory Lentil & Barley Medley

1.In a large slow cooker, heat the olive oil on the sauté setting (if available) and add the diced onion, cooking until translucent, about 5 minutes.

2.Add the minced garlic, diced carrots, celery, and red bell pepper to the slow cooker. Sauté for another 3-4 minutes until the vegetables begin to soften.

3.Stir in the rinsed lentils and pearl barley, mixing well with the sautéed vegetables.

4.Add the diced tomatoes (with their juice), vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper to the slow cooker. Stir to combine all ingredients thoroughly.

5.Cover the slow cooker and set it to low heat. Cook for 6-8 hours or until the lentils and barley are tender.

6.Once cooked, stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.

7.Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.