Cheesy Barley-Lentil Casserole (4 PTS)

Recipe Ingredients

5 cups	1185ml	Water
3		Vegetarian vegetable bouillon cubes
8 oz	227g	Sliced fresh mushrooms
1 cup	237ml	Uncooked pearl barley
1 cup	237ml	Dried lentils
1 cup	110g / 3.9oz	Chopped carrots
3/4 cup	46g / 1.6oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Pepper
1		Bay leaf
1 cup	146g / 5.1oz	Shredded reduced fat sharp cheddar cheese - divided
3 tablespoons	45ml	Unsalted sunflower seeds

Recipe Instructions

1. Combine water and bouillon cubes in a saucepan; bring to a boil,

stirring until cubes dissolve. Pour into a 4-quart electric slow cooker;

stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting

6 hours or until barley is tender and liquid is absorbed. Discard bay

leaf. Stir in 1/2 cup cheese. Spoon barley mixture into individual

bowls; sprinkle with remaining cheese and sunflower seeds.

Yield: 9 servings (serving size: 1 cup barley mixture, about 2 1/2

teaspoons cheese, and 1 teaspoon sunflower seeds). Selections:1 B, 2 P/M.

Points: 4. Per serving: Calories 226 (18% from fat); protein 13.7 g; fat

4.6 g (sat 1.7 g); carbohydrates 34.7 g; fiber 7.2 g; cholesterol 9 mg;

iron 3.3 mg; sodium 421 mg; calcium 142 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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