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Lentil Barley Vegetable Skillet

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Betty Crocker Kitchens
Updated Oct 20, 2016
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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
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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

  • Step 
    1
    In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
  • Step 
    2
    Add 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.
  • Step 
    3
    Stir 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
*Percent Daily Values are based on a 2,000 calorie diet.
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