Lentil-Barley-Vegetable Skillet

A good, healthy, easy, quick week-night meal. Came out of a Pillsbury cookbook-slightly adapted for family's taste.

• Ready In: 53 mins
• Serves: 6

Ingredients

• 1  tablespoon  oil
• 1  cup dried lentils, sorted and rinsed
• 1⁄2 cup  sliced carrot
• 1⁄3 cup  chopped onion
• 3⁄4 cup  uncooked quick-cooking barley
• 1  teaspoon dried basil
• 1⁄4 teaspoon  dried Italian seasoning
• 1⁄4-1⁄2 teaspoon pepper
• 2 (14 ounce) cans vegetable broth
• 1  medium green pepper, cut into thin bite-sized strips
• 1⁄2 cup  sliced celery
• 1  cup frozen whole kernel corn
• 1 (14 1/2ounce) can Italian-style diced tomatoes
•  fresh grated parmesan cheese

Directions

1. Heat the oil in a large non-stick skillet over medium heat.
2. Add the lentils, carrots and onion; cook and stir for 3-4 minutes.
3. Add the barley, basil, Italian seasoning, pepper, and broth; bring mixture to a boil.
4. Lower the heat to medium-low; cover and let simmer 20-25 minutes or until lentils are tender but still firm.
5. 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).
6. Season to taste with salt/pepper, etc-- Sprinkle with fresh grated Parmesan cheese if desired.