Lentil and barley oven baked casserolePrint

This hearty casserole is perfect to serve up any night of the week with a crunchy green salad served alongside. 


2 tbsp (25 mL) canola oil, divided


  1. Lightly spray a deep 10 cup (2.5 L) casserole dish; set aside. Preheat oven to 400 °F (200 °C).
  2. In 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.
  3. Uncover 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.
  4. Meanwhile, 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)

Calories 340
Protein 11 g
Sodium 420 mg
Potassium 950 mg
Total fat 9 g
Saturated fat 0.5 g
Cholesterol 0 g
Carbohydrates 59 g
Fibre 11 g
Sugars 14 g
Added sugars 0 g