Lentil Barley Vegetable Skillet Recipes

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LENTIL BARLEY VEGETABLE SKILLET

Veggies, lentils and barley come together in this delicious and hearty skillet dinner recipe - featuring corn and Muir Glen® tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13



Lentil Barley Vegetable Skillet image

Steps:

  • 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.

Nutrition Facts : Calories 225, Carbohydrate 51 g, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg

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

BARLEY-VEGETABLE SAUTé

This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 18m

Yield 4

Number Of Ingredients 9



Barley-Vegetable Sauté image

Steps:

  • Melt butter in 10-inch skillet over medium-high heat.
  • Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg

2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed

BARLEY LENTIL SOUP

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16



Barley Lentil Soup image

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

LENTIL BARLEY SOUP

Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14



Lentil Barley Soup image

Steps:

  • In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 949mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

1 medium onion, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon butter
1 can (49-1/2 ounces) chicken broth
3 medium carrots, chopped
1/2 cup dried lentils
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken or turkey
1/2 cup quick-cooking barley
2 medium fresh mushrooms, chopped
1 can (28 ounces) crushed tomatoes, undrained

HOMEMADE LENTIL BARLEY STEW

"Green chilies and fresh ginger add zip to this thick meatless stew. It can be served as is or with a tablespoon of sour cream on top," suggests Erin Monroe from Oviedo, Florida.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13



Homemade Lentil Barley Stew image

Steps:

  • In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally., Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 15g fiber), Protein 11g protein.

1 medium carrot, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon minced fresh gingerroot
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup dried lentils, rinsed
1/4 cup medium pearl barley
1 can (10 ounces) diced tomatoes with mild green chilies
1 cup water
1 cup vegetable broth
1/4 teaspoon ground cumin
1 tablespoon reduced-sodium soy sauce

BEEF BARLEY LENTIL SOUP

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12



Beef Barley Lentil Soup image

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

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