Barley and Lentils Casserole: A recipe by Julie Greene

I invented this about a week or two ago.



1 cup dry hulled (not pearled) barley

1 cup dry green lentils

1 cup fresh coarsely grated Romano cheese

1 large clove fresh garlic, pressed

1/4 teaspoon fresh powdered ginger

1 stalk celery, diced 1/2 inch

1 cup coarsely chopped fresh mushrooms

4 scallions, chopped medium

2/3 cup nonfat cottage cheese with pineapple

About 1/2 cup tomato soup or tomato and red pepper soup of your choice

About 3 tbsp whole sesame seeds

Cook the barley by boiling it with 2 cups water and then allowing to simmer on very low heat until done, about 45 minutes.  Cool in the refrigerator.  Cook the lentils in 2 cups water by boiling vigorously, uncovered, for three minutes, then simmer on low heat, covered, for 20 minutes until done.  Taste-test the lentils and make sure they are to your liking.  Do not overcook.  Allow to cool.

Preheat oven to 350.

Mix together the lentils and barley.  Add the cheese, garlic, and ginger.  Mix very well.  Add the vegetables.  Fold in the cottage cheese, and add just enough soup to make the mixture hold together.  You may need more than 1/2 cup.

Lightly grease a 9×13 baking pan.  Distribute the mixture evenly in the pan.  Top with sesame seeds.  Cover with foil and bake for 30 minutes.  Remove from oven and allow to cool, covered, for ten minutes.  Enjoy.

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