Add a simple loaf of Italian or French bread and some olive oil for dipping, and you’ve got a great meal!
The lentils do take a long time to get tender when cooked on the low setting. If you start the soup just before you go to bed in the evening, it’ll be ready by lunchtime the next day when cooked on low heat.

1 cup lentils
1/3 cup pearl barley
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth (chicken, vegetable, or leftover Thanksgiving turkey)
2 1/2 cups water
14 1/2 ounces Italian-style or regular stewed tomatoes, undrained
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse. Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).