6 cups chicken broth
1 large onion
1 cup carrot
2 cloves garlic
4 large potatoes
1 cup dry peas
1 cup dry lentil
1/2 c barley
2 tsp thyme
2 tsp cumin
1/2 tsp white pepper
1 pkg thick slice bacon
Instant potatoes
Cook bacon until crispy and set aside on paper towel to drain off excess.
In a large crock pot place chicken broth and water. Peel and cut potatoes into bite size pieces and add to crock pot. Cut onion, garlic and carrots into bite size pieces and add to potatoes. Add peas and lentils and season with thyme, cumin and white pepper. Crumble bacon into crock pot with the rest of ingredients.
Set crock pot to high and cook for 4 hrs, then add barley and cook until peas and lentils are tender. Add instant potatoes to stew until it is the desired thickness.
Enjoy with crispy toasts or biscuits.
