Lentil-Barley-Vegetable Skillet |
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Prep Time: 35 Minutes Cook Time: 18 Minutes |
Ready In: 53 Minutes Servings: 6 |
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A good, healthy, easy, quick week-night meal. Came out of a Pillsbury cookbook-slightly adapted for family's taste. Ingredients:
1 tablespoon oil |
1 cup dried lentils, sorted and rinsed |
1/2 cup sliced carrot |
1/3 cup chopped onion |
3/4 cup uncooked quick-cooking barley |
1 teaspoon dried basil |
1/4 teaspoon dried italian seasoning |
1/4-1/2 teaspoon pepper |
2 (14 ounce) cans vegetable broth |
1 medium green pepper, cut into thin bite-sized strips |
1/2 cup sliced celery |
1 cup frozen whole kernel corn |
1 (14 1/2 ounce) can italian-style diced tomatoes |
fresh grated parmesan cheese |
Directions:
1. Heat the oil in a large non-stick skillet over medium heat.
2. Add the lentils, carrots and onion; cook and stir for 3-4 minutes.
3. Add the barley, basil, Italian seasoning, pepper, and broth; bring mixture to a boil.
4. Lower the heat to medium-low; cover and let simmer 20-25 minutes or until lentils are tender but still firm.
5. Add the remaining ingredients; stir to mix up; increase to medium heat, cover and let simmer 10-15 more minutes or until lentils and veggies are tender and liquid is almost absorbed (stir as needed).
6. Season to taste with salt/pepper, etc- Sprinkle with fresh grated Parmesan cheese if desired.
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