Lentil-Barley-Vegetable Skillet

tablespoon oil

cup dried lentils, sorted, rinsed

medium carrot, sliced (1/2 cup)

small onion, coarsely chopped (about 1/3 cup)

3/4

cup uncooked quick-cooking barley

teaspoon dried basil leaves

1/4

teaspoon pepper

cans (14 oz each) vegetable broth or 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)

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

medium stalk celery, sliced (1/2 cup)

cup frozen corn

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

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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

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

2 1/2

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