Lentil-barley-vegetable Skillet

Total Time: 53 mins Preparation Time: 35 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oil in a large non-stick skillet over medium heat.
• 2 add the lentils, carrots and onion; cook and stir for 3-4 minutes.
• 3 add the barley, basil, italian seasoning, pepper, and broth; bring mixture to a boil.
• 4 lower the heat to medium-low; cover and let simmer 20-25 minutes or until lentils are tender but still firm.
• 5 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).
• 6 season to taste with salt/pepper, etc-- sprinkle with fresh grated parmesan cheese if desired.