Lentil Barley Vegetable Skillet

Lentil Barley Vegetable Skillet

Veggies, lentils and barley come together in this delicious and hearty skillet dinner recipe - featuring Green Giant® corn and Muir Glen® tomatoes.

Prep Time

35

Minutes

Total Time

55

Minutes

Makes

6

servings

1
tablespoon olive oil
1
cup dried lentils (8 oz), 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
1
medium green bell pepper, cut into thin bite-size strips
1
medium stalk celery, sliced (1/2 cup)
1
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag)
1
can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained
Shredded Parmesan cheese, if desired
  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; simmer 20 minutes or until lentils are tender but still firm.
  3. Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.
Makes 6 servings (1 1/2 cups)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 225
    • Total Fat 3g
      • (Saturated Fat 0g,),
    • Sodium 700mg;
    • Total Carbohydrate 51g
      • (Dietary Fiber 13g,
    • Protein 12g;
    Percent Daily Value*:
      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.