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Curried Lentil and Barley Casserole

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By Betty Crocker Kitchens
Updated Oct 5, 2010
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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.

Curried Lentil and Barley Casserole

  • Prep Time 10 min
  • Total 55 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1/4 cup dried lentils, sorted and rinsed
  • 2 cups fat-free vegetable or chicken broth
  • 1 teaspoon curry powder
  • 3 cloves garlic, finely chopped
  • 3/4 cup uncooked quick-cooking barley
  • 1 bag (1 pound) frozen corn, green peas and carrots (or other combination)
  • 1 cup crumbled feta cheese (2 ounces)

Instructions

  • Step 
    1
    Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
  • Step 
    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.

Nutrition

340 Calories
7g Total Fat
14g Protein
56g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
880mg
37%
Potassium
460mg
13%
Total Carbohydrate
56g
19%
Dietary Fiber
12g
46%
Sugars
8g
Protein
14g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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