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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 frozen corn

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

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

Recipe Step Photos

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.

Lentil-Barley-Vegetable Skillet

Ingredients

Directions

Notes

Notes

Tips

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

% Daily Value

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Step Photos