CURRIED LENTIL AND BARLEY CASSEROLE

Curried Lentil and Barley Casserole image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 7

Previous Next

Ingredients

1/4 cup dried lentils, sorted and rinsed
2 cups fat-free vegetable or chicken broth
1 teaspoon curry powder
3 cloves garlic, finely chopped
3/4 cup uncooked quick-cooking barley
1 bag (1 pound) frozen corn, green peas and carrots (or other combination)
1 cup crumbled feta cheese (2 ounces)

Steps:

Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 25 mg, Fiber 12 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g