Lentil Barley Vegetable Skillet

lentil skillet Sorry I haven’t posted in so long, I’ve been busy buying a house with David!  Looks like it’s Minneapolis for the foreseeable future! So on to this dish.  This skillet is a healthy, delicious, one pot meal, full of grain, legume and veggies.  It’s well-balanced, hot and hearty.  Feel free to add any of your favorite veggies, it’s a recipe meant to adapt!

Lentil Barley Vegetable Skillet
Serves 4
Total Time: 45 min

• 1 tablespoon oil
• 1 cup dried lentils, sorted
• 1 medium carrot, sliced
• 1 small onion, chopped
• 3/4 cup quick cooking barley
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 32 oz vegetable broth
• 1 medium red bell pepper, sliced
• 1 cup frozen corn kernels
• 1 can (14.5 oz) diced tomatoes

In a large skillet, heat oil over medium heat. Cook lentils, carrot and onion 3 minutes. Stir in barley, basil, pepper and broth. Heat to boiling. Reduce heat to medium-low; cover and simmer 20 minutes until lentils are tender. Stir in remaining ingredients, cover and simmer 10 minutes until vegetables are tender and liquid is almost absorbed.  Take off heat and taste for seasoning, add salt  and pepper to taste.

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