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
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
-
Step1Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
-
Step2Stir 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
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