Lentil-Barley-Vegetable Skillet

• 1 tablespoon oil
• 1 cup dried lentils, sorted and rinsed
• 12 cup sliced carrot
• 13 cup chopped onion
• 34 cup uncooked quick-cooking barley
• 1 teaspoon dried basil
• 14 teaspoon dried Italian seasoning
• 14-12 teaspoon pepper
• 2 (14 ounce) cans vegetable broth
• 1 medium green pepper, cut into thin bite-sized strips
• 12 cup sliced celery
• 1 cup frozen whole kernel corn
• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• fresh grated parmesan cheese

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.

oil, dried lentils, carrot, onion, barley, basil, italian seasoning, pepper, vegetable broth, green pepper, celery, kernel corn, italianstyle diced, parmesan cheese

Taken from www.food.com/recipe/lentil-barley-vegetable-skillet-87890 (may not work)