LENTIL BARLEY VEGETABLE SKILLET

Lentil Barley Vegetable Skillet image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 13

Previous Next

1 tablespoon olive oil
1 cup dried lentils (8 oz), sorted, rinsed
1 medium carrot, sliced (1/2 cup)
1 small onion, coarsely chopped (about 1/3 cup)
3/4 cup uncooked quick-cooking barley
1 teaspoon dried basil leaves
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
1 medium green bell pepper, cut into thin bite-size strips
1 medium stalk celery, sliced (1/2 cup)
1 cup frozen corn (from 12-oz bag)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
Shredded Parmesan cheese, if desired

Steps:

In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

Nutrition Facts : Calories 225, Carbohydrate 51 g, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg