Lentil-Barley-Vegetable Skillet

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

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3 reviews.
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  • prep time 35 min
  • total time 55 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.