curried lentil and barley casserole

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Curried Lentil and Barley Casserole

 

Recipe By :Betty Crocker

Serving Size : 4 Preparation Time :0:05

Categories : Beans Grains

Main Dishes Meatless

New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dried lentils -- sorted and rinsed

2 cups ready-to-serve vegetable broth -- (defatted, low

sodium)

1 teaspoon curry powder

3 cloves garlic -- finely chopped

3/4 cup uncooked quick-cooking barley

16 ounces frozen corn green-peas and carrots

4 ounces feta cheese -- crumbled

 

1. Heat lentils, broth, curry powder and garlic to boiling in 3-quart

saucepan; reduce heat to low. Cover and simmer 30 minutes, stirring

occasionally.

 

2. Stir in barley and vegetables. Heat to boiling; reduce heat to low.

Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and

barley are tender and liquid is absorbed. Sprinkle with cheese.

 

Source:

" Betty Crockers New Eat and Lose Weight Cookbook "

T(Cook):

" 0:49 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 322 Calories; 8g Fat (20.4% calories

from fat); 15g Protein; 52g Carbohydrate; 14g Dietary Fiber; 25mg

Cholesterol; 911mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0

Vegetable; 1 Fat.

 

NOTES : Curry lovers may want to add another 1/2 to 1 teaspoon curry powder

to this hearty dish.

 

Nutr. Assoc. : 0 5846 0 0 86 26971 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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