Barley Bake or Soup

• 12 Spanish onion
• 2 -3 celery ribs, leaves included
• 2 garlic cloves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh savory
• 12 cup pot barley
• 12 cup dried red lentils
• 2 cups vegetable broth
• 1 (10 ounce) can sliced mushrooms, drained
• 1 teaspoon paprika
• 1 teaspoon fennel seed (optional)
• Tabasco sauce (optional)
• salt, to taste
• fresh ground pepper, to taste

1. Combine onion, garlic, celery, and herbs in food processor; pulse until finely chopped.
2. Place chopped vegetables, barley, broth, lentils, mushrooms, paprika, and fennel seeds (if using) in Crockpot.
3. Add salt, pepper, and Tabasco to taste.
4. Cook on high for 2 1/2 hours.

onion, celery, garlic, thyme, rosemary, barley, red lentils, vegetable broth, mushrooms, paprika, fennel, tabasco sauce, salt, fresh ground pepper

Taken from www.food.com/recipe/barley-bake-or-soup-433924 (may not work)