Lentil Barley Vegetable Skillet

Name: Lentil Barley Vegetable Skillet
Prep time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 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 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 Ratings

1 Reviews

Kitchen Tested

Prep 35 min
Total 55 min
Servings 6

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

By Betty Crocker Kitchens

Updated October 20, 2016

Ingredients

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 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

Steps

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.