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
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
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
VEGETARIAN BEAN, LENTILS, AND BARLEY
Make and share this Vegetarian Bean, Lentils, and Barley recipe from Food.com.
Provided by Juliawiggins
Categories One Dish Meal
Time 8h5m
Yield 1 Generous Potful, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all but onions, making sure the barley and lentils are well mixed. They will form the "body" of the dish and will pretty much disappear. I put it in the crock pot and cook overnight on low. You could also do it on high for about 3 hours or so.
- Before serving, slice onions and sauté in butter or oil on medium low heat til caramelized. Put beans in individual bowls and serve with a dollop of plain yogurt and the onions on top.
- I served this with cranberry chutney and naan bread on the side. Also good with rice.
- (You can use any kind of beans and you could also add corn, spinach, zucchini -- anything! The spice amounts are moderate and I usually double the turmeric and pepper flakes for more pizazz If I have any fresh herbs on hand, I throw them in too).
Nutrition Facts : Calories 236.9, Fat 1.6, SaturatedFat 0.3, Sodium 533.5, Carbohydrate 45.6, Fiber 11.8, Sugar 4.6, Protein 12.1
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
- Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
- Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
LENTIL WHITE BEAN PILAF
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.
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
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.
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
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.
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