Lentil and barley oven baked casserole
This hearty casserole is perfect to serve up any night of the week with a crunchy green salad served alongside.
340 cal Serves 4
Prep time 0h 15m
Cook time 1h 0m
Total time 1h 15m
Step 1Lightly spray a deep 10 cup (2.5 L) casserole dish; set aside. Preheat oven to 400 °F (200 °C).
Step 2In a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion, celery, carrot, garlic, thyme and hot pepper flakes; cook, stirring for about 6 minutes or until softened. Stir in barley and lentils to coat. Scrape into prepared casserole dish. Pour in broth and stir to combine. Cover and bake for 45 minutes.
Step 3Uncover and stir in tomatoes and tomato paste. Cover and return to oven for about 15 minutes or until barley and lentils are tender and most of the liquid has been absorbed; stir gently.
Step 4Meanwhile, in a small bowl, stir together breadcrumbs, feta, if using, parsley and remaining oil. Sprinkle over casserole, leave uncovered and broil for 2 minutes or until golden brown. Let cool slightly before serving.
Per serving (1 of 4)
- 11 g
- 420 mg
- 950 mg
- Total fat
- 9 g
- Saturated fat
- 0.5 g
- 0 g
- 59 g
- 11 g
- 14 g
- Added sugars
- 0 g
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