- 3 cups reduced-sodium vegetable broth
- 1 cup wheat berries
- 1⁄2 cup dried lentils
- 1.5 pounds russet potatoes, unpeeled, cubed
- 1 cup chopped onion
- 1⁄2 cup each: sliced carrots, celery
- 4 cloves garlic, minced
- 1 teaspoon dried savory leaves
- Salt and pepper, to taste
- Combine all ingredients, except salt and pepper, in 6-quart slow cooker;
- Cover and cook on low 6 to 8 hours.
- Season to taste with salt and pepper.