Lentil and Navy Bean Stew

[Kitchen Witch]

Lentil and Navy Bean Stew


1 cup lentils rinsed
1 cup navy beans rinsed
2 cups chopped onions
2 cups sliced celery
5 carrots scrubbed, sliced
1 cup brown sugar
1 cup barley
1 teaspoon thyme
1 teaspoon garlic powder
2 bay leaves
1 teaspoon freshly-ground black pepper
1 cup red wine
1 quart V-8 vegetable juice
2 cups water



Combine all ingredients in slow cooker. Cook for 4 to 6 hours on HIGH heat or for 8 to 10 hours on LOW heat. Remove bay leaves before serving.