Veggie, Lentil & Barley Skillet
My cousin Aubrey made this when she had a party at her house and I’ll admit at first I was skeptical because I hadn’t had lentils very often and wasn’t sure I liked them enough to make a main course out of them. But this is delicious, healthy, filling, vegetarian, and pretty easy to make. And you will have tons left over if you’re not serving it to a crowd, trust me!
- 1 TBS olive oil
- 1 cup dried lentils, sorted and rinsed
- 1 large carrot, sliced
- 1 onion, chopped
- 3/4 cup quick cooking barley
- 1 tsp dried basil
- 1/2 tsp ground pepper
- 2 cans (14 oz each) vegetable broth, low sodium if you want
- 1 medium green pepper, chopped
- 1 medium celery stalk, sliced
- 1 cup frozen corn, or 1 can of corn
- 1 can diced tomatoes with Italian herbs, undrained
In a large skillet (the largest you have is recommended, this makes A LOT) heat olive oil over medium heat. Add lentils, carrot and onion, cook 5 minutes, stirring frequently.
Stir in all remaining ingredients. Increase heat a little, cover and simmer 10-15 minutes or until lentils and vegetables are tender and liquid is almost absorbed, stirring occasionally.
Serve sprinkled with parmesan or mozzarella cheese.
The recipe says it makes 6 servings. But I’d venture to say we got 8-10 servings out of it (depending on serving size of course).
Nutritional facts: (this is from the original recipe, so based on 1 serving of 6)
225 calories, 3 g fat, 700 mg sodium (unless you use the low sodium broth), 13 g fiber, 6 g sugar, 12 g protein.