Lentil And Barley Stovetop Veggie Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve as a side for dinner w. chicken sausages. Serve warm with a fried egg on top for a healthy power breakfast. Serve cold as a salad for lunch-*add a couple more splashes vinegar for this Ingredients:
1 cup puy lentils- cooked |
1 cup barley- cooked |
1 large carrot- diced |
1 med onion- diced |
2-3 large stalks celery- diced |
1/2 of a jarred roasted red pepper- diced |
about 1 cup frozen chopped spinach |
cumin |
red wine vinegar |
salt and pepper to taste |
olive oil |
Directions:
1. Saute onion, carrot and celery in a bit of oil until softened.
2. Add lentils, red pepper and frozen spinach.
3. Stir and cook until spinach thaws.
4. Add cumin, salt and pepper to taste and a splash of red wine vinegar.
5. Add barley. Stir to combine and cook until warmed through.
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