Ingredients
1/4
cup dried lentils, sorted and rinsed
2
cups fat-free vegetable or chicken broth
1
teaspoon curry powder
3
cloves garlic, finely chopped
3/4
cup uncooked quick-cooking barley
1
bag (1 pound) frozen corn, green peas and carrots (or other combination)
1
cup crumbled feta cheese (2 ounces)
Preparation
Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.
