2 Tablespoons virgin olive oil
4 cloves garlic, minced
1 red onion, peeled and chopped
1 Tablespoons vegetable bouillon
1 cup dry lentils
1-cup medium barley
4 cups water
4 cups low-fat chicken broth
4 large carrots, peeled and sliced thinly
8 green tea bags (without staples)
2 inch piece ginger, finely diced
4 medium zucchini, peel on, washed and sliced into ½ inch slices
1 medium red bell pepper, chopped into chunks
1 medium green pepper, chopped into chunks

1) Add olive oil and onions to slow cooker, turn to high as you gather and prepare other ingredients. (or sauté in another pan)
2) After 5 minutes, add bouillon, uncooked lentils, uncooked barley, water, broth, carrots, tea bags, ginger, zucchini, red peppers and green peppers.
3) Cook on low 8 hours.

Nutrition Facts per serving:
Calories- 251, Protein- 12 grams, CHO- 44 grams, Fiber- 14 grams, Fat- 4.1 grams, Saturated Fat- 0.6 grams.
     
Note: This recipe will require a 5.5 or 6 quart slow cooker, or the recipe can be cut in half and put into a 3 quart slow cooker.

*Recipe courtesy of Kristine Napier, MPH, RD, LD, reprinted with permission from Eat Away Type 2 Diabetes.