1 16 ounce bag brown lentils - sorted and rinsed
2 medium onions - chopped (1 cup)
2 medium carrots - diced (1 cup)
1 14 1/2 ounce diced tomatoes with roasted garlic - undrained
12 ounces smoked turkey kielbasa
cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 14 1/2 ounce ready-to-serve beef broth
3 1/2 cups water
Dijon mustard - if desired
Prepared horseradish - if desired

Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water. Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish. 10 servings.