Lentil-Barley-Vegetable Skillet

Healthy and delicious come together in one easy skillet meal chock-full of fresh veggie flavor.

–

Save & Share

Servings 6

false

( 4 ) Ratings

4 Ratings

5 Stars 75%

4 Stars 25%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

4e1af394-877c-4dbb-83c0-fa819b84df8d

ingredients 12
Prep Time 35 min
Total Time 55 min

Ingredients

1: tablespoon oil

1: cup dried lentils, 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 or 3 1/2 cups Progresso® chicken broth (from 32-oz carton)

1: medium green bell pepper, cut into thin bite-sized strips

1: medium stalk celery, sliced (1/2 cup)

1: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1: can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
2 Add barley, basil, pepper and broth. Heat to boiling. Reduce heat to medium-low; cover and simmer 20 minutes or until lentils are tender but still firm.
3 Stir in all remaining ingredients. Increase heat to medium; cover and simmer 10 to 15 minutes longer or until lentils and vegetables are tender and liquid is almost absorbed, stirring occasionally. If desired, sprinkle individual servings with shredded fresh Parmesan cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 225
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 700mg; 700%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 13g 13% Sugars 6g 6% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 52%;
Vitamin C: 26%;
Calcium: 6%;
Iron: 24%;

Exchanges:

2 Starch; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

amberlina

report Posted Oct. 2, 2012 2:30 PM

Mmmmm...Wow I cant wait to try this I recently stop eating meat...again, and I'm looking for new ideas this sounds absolutely scrumcious

oteri

report Posted Feb. 15, 2010 2:13 PM

If made w/vegetable broth, this would be a great "Friday in Lent" dinner!

jeaninendonnie

report Posted Jan. 19, 2009 11:13 AM

This came out so good. I added some extra seasonings to it, and the flavor was wonderful. I also added some mushrooms and yellow squash cause I had some on hand. I would definitely make this again.