Lentil Barley Vegetable Skillet

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

By Betty Crocker Kitchens

October 20, 2016

tablespoon olive oil

cup dried lentils (8 oz), sorted, rinsed

medium carrot, sliced (1/2 cup)

small onion, coarsely chopped (about 1/3 cup)

3/4

cup uncooked quick-cooking barley

teaspoon dried basil leaves

1/4

teaspoon pepper

cans (14 oz each) vegetable broth

medium green bell pepper, cut into thin bite-size strips

medium stalk celery, sliced (1/2 cup)

cup frozen corn (from 12-oz bag)

can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained

Shredded Parmesan cheese, if desired

Hide Images

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.