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1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
4 cups thinly sliced mixed button and cremini mushrooms
1 large onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 Tbsp. finely chopped fresh thyme, divided
4-1/2 tsp. ground cumin
1 L each 25%-less-sodium chicken broth and water
1 cup dry green lentils, rinsed, uncooked
1/2 cup pearl barley, uncooked
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How do I make it ?
Heat dressing in large saucepan on medium-high heat. Add vegetables and 1 Tbsp. thyme; cook 5 to 7 min. or until onions, carrots and celery are crisp-tender, stirring occasionally. Stir in cumin; cook and stir 1 min.
Add broth, water, lentils and barley; bring to boil. Cover; simmer on medium-low heat 30 min. or until lentils and barley are tender.
Stir in remaining thyme.
Kraft Kitchen Tips!
Substitute your favourite wild mushrooms for some of the button or cremini mushrooms.
Top each serving with 2 tsp. Kraft 100% Parmesan Light Grated Cheese.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 0.4 g
Cholesterol 0 mg
Sodium 370 mg
Carbohydrate 24 g
Fibre 6 g
Sugars 3 g
Protein 8 g
10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.