Barley Lentil Casserole

Name: Barley Lentil Casserole Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8
Ingredients: 5 Cups Low Sodium Vegetable Broth; 8 Ounces sliced Fresh Mushrooms; 1 Cup uncooked pearl barley; 1 Cup dried lentils; 1 Cup chopped Carrots; 3/4 Cup Chopped Onions; 1/2 Cup Chopped Green Pepper; 1/2 Teaspoon dried thyme; 1/4 Teaspoon black pepper; 1 Bay leaf; sunflower seeds; cheddar cheese

Minutes to Prepare: 15
Minutes to Cook: 360

Number of Servings: 8

Ingredients

5 Cups Low Sodium Vegetable Broth8 Ounces sliced Fresh Mushrooms1 Cup uncooked pearl barley1 Cup dried lentils1 Cup chopped Carrots3/4 Cup Chopped Onions1/2 Cup Chopped Green Pepper1/2 Teaspoon dried thyme1/4 Teaspoon black pepper1 Bay leafsunflower seedscheddar cheese

Directions

Bring vegetable broth to a boil. Add to crock pot. Add all ingredients into the crock pot and stir except for cheese. Cook on low for 6 hours or until barley is tender and liquid is absorbed. Stir in Cheese and discard bay leaf. 1 cup servings.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 159.8
Total Fat: 1.1 g
Cholesterol: 1.5 mg
Sodium: 146.3 mg
Total Carbs: 30.9 g
Dietary Fiber: 7.7 g
Protein: 7.7 g

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