Cheesy Barley-Lentil Casserole |
Course : Lentils
Serves: 9 |
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Ingredients:
5 cups water |
3 pieces vegetarian vegetable bouillon cubes |
8 ounces sliced fresh mushrooms |
1 cup uncooked pearl barley |
1 cup dried lentils |
1 cup chopped carrots |
3/4 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 piece bay leaf |
1 cup shredded reduced fat sharp cheddar cheese divided |
3 tablespoons unsalted sunflower seeds |
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Preparation / Directions:
1. Combine water and bouillon cubes in a saucepan; bring to a boil, stirring until cubes dissolve. Pour into a 4-quart electric slow cooker; stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting 6 hours or until barley is tender and liquid is absorbed. Discard bay leaf. Stir in 1/2 cup cheese. Spoon barley mixture into individual bowls; sprinkle with remaining cheese and sunflower seeds.
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