PREP: 20 minutes BAKE: 11⁄4 hours STAND: 5 minutes OVEN: 350°F MAKES 5 servings
1 19-ounce can ready-to-serve lentil soup
1 15-ounce can black beans, rinsed and drained
1 cup small fresh mushrooms, sliced
1 cup sliced carrots (2 medium)
1 cup frozen whole kernel corn
3⁄4 cup water
1⁄2 cup regular barley
1⁄3 cup bulgur
1⁄4 cup chopped onion
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon salt
1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 Preheat oven to 350°F. In an ungreased 2-quart casserole combine soup, drained beans, mushrooms, carrots, corn, the water, barley, bulgur, onion, pepper, and salt.
2 Bake, covered, about 11⁄4 hours or until barley and bulgur are tender, stirring twice. Stir again; sprinkle with cheese. Let stand, covered, about 5 minutes or until cheese is melted.
PER SERVING: 292 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 828 mg sodium, 55 g carb., 13 g fiber, 17 g pro.
Vegan Icon make it vegan
Substitute cheddar-flavor soy cheese for the cheddar cheese.
