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Cheesy Barley-lentil Casserole
5 cups water
3 vegetarian vegetable bouillon cubes
8 ounces sliced fresh mushrooms
1 cup uncooked pearl barley
1 cup dried lentils
1 cup chopped carrots
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup shredded reduced fat sharp cheddar cheese -- divided
3 tablespoons unsalted sunflower seeds
1. Combine water and bouillon cubes in a saucepan; bring to a boil,
stirring until cubes dissolve. Pour into a 4-quart 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.
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