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Lentil Barley Vegetable Skillet
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Prep Time:
35 minutes
Total Time:
55 minutes
Vegetable, lentil, and barley skillet dinner with sweet corn and flavorful Muir Glen® tomatoes.
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:
  • Heat oil in a 12-inch skillet over medium heat. Stir in lentils, carrot, and onion, cooking for 3 minutes while stirring frequently.
  • Combine barley, fresh basil, black pepper, and broth in a pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes, or until lentils are tender but still have a firm texture.
  • Add the rest of the ingredients, excluding the cheese, to the pot. Turn up the heat to medium. Cover and let it simmer for 10 to 15 more minutes, stirring occasionally, until the lentils and vegetables are tender and most of the liquid is absorbed. Serve each portion with a sprinkle of cheese on top.

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