Lentils are a quick-cooking legume full of protein, fiber, and magnesium. Barley is a wholesome whole grain and the perfect base for this yummy veggie-filled skillet. Experiment with different spices, veggies to give yourself endless options with this Meatless Monday-inspired dish.
Ingredients:
1 tablespoon Melt Organic Spread or olive oil
1 cup dried lentils, sorted and rinsed
½ cup chopped carrots
1/3 cup chopped onions
¾ cup uncooked quick-cooking barley
1 tsp dried basil
¼ tsp dried Italian seasoning
¼ -½ teaspoon pepper
2 (14 ounce) cans organic vegetable broth
1 medium green pepper, cut into thin bite-sized strips
½ cup sliced celery
1 (14 ½ ounce) cans organic diced tomatoes
fresh grated organic Parmesan cheese (optional)
Read more about reasons to choose organic dairy products
Directions:
Heat the oil in a large non-stick skillet over medium heat. Add the lentils, carrots and onion; cook and stir for 3-4 minutes. Add the barley, basil, Italian seasoning, pepper, and broth; bring mixture to a boil. Lower the heat to medium-low; cover and let simmer 20-25 minutes or until lentils are tender but still firm. Add the remaining ingredients; stir to mix up; increase to medium heat, cover and let simmer 10-15 more minutes or until lentils and veggies are tender and liquid is almost absorbed (stir as needed). Season to taste with salt/pepper, etc; sprinkle with fresh grated Parmesan cheese if desired.
Image: Rachel Hathaway
