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Curried Lentil and Barley Casserole

Prep 10 min
Total 55 min
Servings 4

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies – a delightful meal. MORE+ LESS-

By Betty Crocker Kitchens

October 5, 2010

Ingredients

1/4

cup dried lentils, sorted and rinsed

cups fat-free vegetable or chicken broth

teaspoon curry powder

cloves garlic, finely chopped

3/4

cup uncooked quick-cooking barley

bag (1 pound) frozen corn, green peas and carrots (or other combination)

cup crumbled feta cheese (2 ounces)

Steps

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1

Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
2

Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

Expert Tips

“This is an excellent choice for a cool fall day. Lentils and barley give me a great supply of fiber and the curry adds a little flavor zing! Great with a tossed salad and warm roll.” Lori S.
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