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 min
  • Total Time 55 min
  • Servings 6

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Sodium
700mg
700%;
Total Carbohydrate
51g
51%
(Dietary Fiber
13g
13%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.