Veggies, lentils and barley come together in this delicious and hearty skillet dinner recipe - featuring corn and Muir Glen® tomatoes.
Lentil Barley Vegetable Skillet
- Prep Time 35 min
- Total 55 min
- Servings 6
- Ingredients 13
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
Instructions
-
Step1In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
-
Step2Add 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.
-
Step3Stir 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.
Nutrition
225
Calories
3g
Total Fat
12g
Protein
51g
Total Carbohydrate
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
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