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Prep 35min
Total55min
Servings6
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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
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
225
Total Fat
3g
0%
Saturated Fat
0g
0%
Sodium
700mg
0%
Total Carbohydrate
51g
0%
Dietary Fiber
13g
0%
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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