Rinse and sort the lentils. Chop the carrots and celery. Shred the cabbage. Slice the mushrooms.

Put the lentils, barley, carrots, celery, poultry seasoning, pepper, v8, water, and cabbage in the slow cooker. Cook, covered, on low until the lentils are tender, 6-8 hours.

Dry sautee the mushrooms, then stir in, along with the salt. Serve.