Lentil-Barley-Vegetable Skillet

(4)
  3 reviews

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™ Steamers™ Niblets® frozen corn
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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