Lentil/Barley Casserole

I liked the last lentil loaf fine, but I thought it might be interesting to use barley instead of rice with it and add a few more vegetables. Here's the result.

You Will Need:

4 cups cooked lentils, drained

2 cups cooked barley, drained

2 cups grated carrots, squeezed dry

4 stalks celery, chopped

1 large onion, chopped

1 large clove garlic, chopped

10 small, fresh sage leaves

2 teaspoons dried thyme

¼ cup fresh parsley, chopped

Olive oil for frying

Salt and pepper to taste

3 eggs

Breadcrumbs, dry-about ½ cup

Preheat oven to 350 degrees F. Grease a large casserole dish.

Cook celery, garlic and onion in olive oil in a large pot or pan. When soft, add herbs and carrots, adding more oil if needed. Add salt and pepper being careful not to over salt if using store-bought breadcrumbs. Cook a few minutes longer. Mix-in the barley and lentils. Mix well with the eggs and breadcrumbs adding slowly just until it holds together as a "glop" (that's a technical term). Pour into casserole dish and bake about 45 minutes, checking frequently after the first half hour.