You are here

Barley Lentil Kasha

Fresh.n.Natural's picture
  Whole barley 1⁄2 Cup (8 tbs)
  Lentils 1 Cup (16 tbs), soaked in water to cover for 30 minutes, and drained
  Soy grits 1⁄4 Cup (4 tbs)
  Vegetable oil 1 Tablespoon
  Onion 1 , finely chopped
  Chopped parsley 3 Tablespoon
  Brewer's yeast 3 Tablespoon
  Dried rosemary 1 Teaspoon
  Salt To Taste

1. Combine the barley, lentils, and grits in a saucepan. Add broth until it is 1/2 inch above the vegetables. Cover and simmer for 30 minutes, or until the barley and lentils are tender. Add water or broth, if necessary, during cooking.
2. Meanwhile, heat the oil and saute the onion until tender.
3. Add the onion, parsley, yeast, rosemary, and salt to taste to the barley mixture. Simmer for 10 minutes. If the mixture becomes too dry during cooking, add a little more water or broth.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1389 Calories from Fat 172

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 453.3 mg18.9%

Total Carbohydrates 215 g71.8%

Dietary Fiber 89.3 g357.1%

Sugars 11.8 g

Protein 88 g175.2%

Vitamin A 80.8% Vitamin C 135.8%

Calcium 31.5% Iron 203.3%

*Based on a 2000 Calorie diet


Barley Lentil Kasha Recipe