Slow Cooker Lentils and Barley

2  cups		lentil
1/2  cup		Barley - Pearled, Dry
1/2		Sweet potato
2		Medium Baked Potatoes
2  tablespoons		Miso
7-1/2  cups		Water
2  tablespoons		Tomato Paste - Canned, 6 oz
2		Garlic Cloves - Fresh
1  teaspoon		VH Lite Soya Sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Slow Cooker Lentils and Barley ingredients. The serving size for any ingredient in Slow Cooker Lentils and Barley may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Rinse and drain lentils, being sure to pick through them to make sure there are no stones. Rinse and drain quinoa. Add to slow cooker.

Dice potatoes and sweet potato, and chop garlic. Add to slow cooker along with herbs (dried or fresh and finely chopped), tomato paste and 6 cups of the water.

Cook on high for 3-1/2 to 4 hours. When the stew thickens and cooks down after about 2.5 hours add 1 additional cup water. Usually the lentils and quinoa will cook before the potatoes do, and potato cooking time will vary depending on how big the pieces are. Once everything is cooked, turn off the heat, add tamari and let set a further half hour.

Mix the miso and remaining 1/2 cup of water, then add to the stew and mix well.