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Cheesy Barley-Lentil Casserole (4 Pts

Cheesy Barley-Lentil Casserole (4 PTS recipe image
This comforting Cheesy Barley-Lentil Casserole is the ultimate cozy meal for chilly evenings. Combining nutty pearl barley and protein-packed lentils with sweet carrots and earthy mushrooms, this dish simmers slowly in a rich vegetable broth infused with thyme and bay leaf. The result is a thick, stew-like consistency that absorbs all the savory flavors. Topped with sharp cheddar cheese and toasted sunflower seeds, it offers a delightful crunch and creamy richness that balances the hearty grains. Perfect for weeknight dinners, potlucks, or meal prep, this vegetarian casserole serves a crowd and satisfies even the heartiest appetites without any fuss.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 1289.5
Dietary: Gluten-free, Vegetarian
Description
This comforting Cheesy Barley-Lentil Casserole is the ultimate cozy meal for chilly evenings. Combining nutty pearl barley and protein-packed lentils with sweet carrots and earthy mushrooms, this dish simmers slowly in a rich vegetable broth infused with thyme and bay leaf. The result is a thick, stew-like consistency that absorbs all the savory flavors. Topped with sharp cheddar cheese and toasted sunflower seeds, it offers a delightful crunch and creamy richness that balances the hearty grains. Perfect for weeknight dinners, potlucks, or meal prep, this vegetarian casserole serves a crowd and satisfies even the heartiest appetites without any fuss.
Ingredients
  • 5 cups Water
  • 3 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 bay Leaf
  • 1 cup shredded reduced fat sharp cheddar cheese -- divided
  • 3 tablespoons Unsalted sunflower seeds
Directions
  1. 1
    In a small saucepan, combine the water and vegetable bouillon cubes. Bring to a boil over medium-high heat, stirring constantly until the cubes are completely dissolved.
  2. 2
    Pour the hot broth into a 4-quart electric slow cooker.
  3. 3
    Add the sliced mushrooms, pearl barley, dried lentils, chopped carrots, chopped onion, chopped green bell pepper, dried thyme, black pepper, and bay leaf to the slow cooker. Stir well to combine all ingredients.
  4. 4
    Cover the slow cooker and cook on the LOW setting for 6 hours, or until the barley is tender and the liquid has been mostly absorbed.
  5. 5
    Remove and discard the bay leaf.
  6. 6
    Stir in 1/2 cup of the shredded cheddar cheese until melted and creamy.
  7. 7
    Spoon the barley mixture into individual serving bowls.
  8. 8
    Sprinkle the remaining 1/2 cup of shredded cheese and the sunflower seeds over the top of each serving.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 1289.5kcal
% Daily Value *
Total Fat 103.9g160%
Saturated Fat 25.0g125%
Cholesterol 58.2mg20%
Sodium 435.5mg19%
Total Carbohydrate 69.8g24%
Dietary Fiber 19.8g80%
Sugars 12.1g
Protein 33.7g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: barley, lentils, casserole, vegetarian, slow cooker, cheese, carrots, mushrooms, healthy dinner, comfort food, plant-based, grain bowl, protein-rich, easy meal, family-friendly, budget-friendly, winter meal, hearty, slow-cooked, veggie main
Read it online: https://www.chefs-mate.com/recipe/cheesy-barley-lentil-casserole-4-pts/