Categories: Vegetables- Beans

Ingredients

• 3 slices bacon
• 2 tsp. canola oil
• 1 small onion, thinly sliced
• 1 cup dry lentils
• 1 cup quick-cooking barley
• 2 (14 oz.) cans lower-sodium beef broth
• 1 tsp. cumin
• 1/4 tsp. allspice
• 3 1/2 cups water
• 1 (14 oz.) can stewed tomatoes with juice
• 2 Tbsp. chopped fresh parsley

Directions

1. Microwave bacon on high for 2 to 3 minutes; set aside.

2. Heat oil on medium until hot. Add onion and lentils; cook 3 to 5 minutes or until onion is soft and lentils are lightly browned. Add barley, broth, cumin, allspice and water. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until lentils are soft. Add tomatoes and their juice. Cook uncovered, 15 to 20 minutes or until lentil and barley are tender and liquid is absorbed. Before serving, stir in parsley. Crumble bacon on top and serve.

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