Lentil-Barley-Vegetable Skillet

Name: Lentil-Barley-Vegetable Skillet
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon oil; 1 cup dried lentils, sorted and rinsed; 1/2 cup sliced carrot; 1/3 cup chopped onion; 3/4 cup uncooked quick-cooking barley; 1 teaspoon dried basil; 1/4 teaspoon dried Italian seasoning; 1/4-1/2 teaspoon pepper; 2 (14 ounce) cans vegetable broth; 1 medium green pepper, cut into thin bite-sized strips; 1/2 cup sliced celery; 1 cup frozen whole kernel corn; 1 (14 1/2 ounce) can Italian-style diced tomatoes; fresh grated parmesan cheese

Submitted by Gail Blue Eyes

"A good, healthy, easy, quick week-night meal. Came out of a Pillsbury cookbook-slightly adapted for family's taste."

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Ready In:: 53mins
Ingredients:: 14
Serves:: 6

ingredients

1 tablespoon oil
1 cup dried lentils, sorted and rinsed
¹⁄₂ cup sliced carrot
¹⁄₃ cup chopped onion
³⁄₄ cup uncooked quick-cooking barley
1 teaspoon dried basil
¹⁄₄ teaspoon dried Italian seasoning
¹⁄₄ - ¹⁄₂ teaspoon pepper
2 (14 ounce) cans vegetable broth
1 medium green pepper, cut into thin bite-sized strips
¹⁄₂ cup sliced celery
1 cup frozen whole kernel corn
1 (14 1/2 ounce) can Italian-style diced tomatoes
fresh grated parmesan cheese

directions

Heat the oil in a large non-stick skillet over medium heat.
Add the lentils, carrots and onion; cook and stir for 3-4 minutes.
Add the barley, basil, Italian seasoning, pepper, and broth; bring mixture to a boil.
Lower the heat to medium-low; cover and let simmer 20-25 minutes or until lentils are tender but still firm.
Add the remaining ingredients; stir to mix up; increase to medium heat, cover and let simmer 10-15 more minutes or until lentils and veggies are tender and liquid is almost absorbed (stir as needed).
Season to taste with salt/pepper, etc-- Sprinkle with fresh grated Parmesan cheese if desired.