This hearty casserole is perfect to serve up any night of the week with a crunchy green salad served alongside. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
2 Tbsp canola oil, divided (30 mL)
1 onion, chopped (1)
1 stalk celery, chopped (1)
1 carrot, chopped (1)
3 cloves garlic, minced (3)
1 tsp dried thyme leaves (5 mL)
1/4 tsp hot pepper flakes (1 mL)
1/2 cup each pearl barley and green lentils (125 mL)
3 cups hot low sodium vegetable broth (750 mL)
1-19 oz can petite cut stewed tomatoes (540 mL)
2 Tbsp tomato paste (30 mL)
1/2 cup whole wheat fresh breadcrumbs (125 mL)
1/4 cup crumbled feta (optional) (60 mL)
2 Tbsp chopped fresh parsley (30 mL)
2 Tbsp canola oil, divided (30 mL)
1 onion, chopped (1)
1 stalk celery, chopped (1)
1 carrot, chopped (1)
3 cloves garlic, minced (3)
1 tsp dried thyme leaves (5 mL)
1/4 tsp hot pepper flakes (1 mL)
1/2 cup each pearl barley and green lentils (125 mL)
3 cups hot low sodium vegetable broth (750 mL)
1-19 oz can petite cut stewed tomatoes (540 mL)
2 Tbsp tomato paste (30 mL)
1/2 cup whole wheat fresh breadcrumbs (125 mL)
1/4 cup crumbled feta (optional) (60 mL)
2 Tbsp chopped fresh parsley (30 mL)
