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
Preparation
In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
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.
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.
