1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |
  • Prep Time: 40 min
  • Bake Time: 75 min
  • Ready In: 120 min


  • 3 cups Diefenbaker Seed and Spice split red lentils, rinsed 
  • 2 cups Daybreak Mills pot barley
  • 1 can plum tomatoes, with their juice
  • 1 can tomato paste (Herb and Spice)
  • 2 cups hot water
  • 1/4 cup canola oil
  • 4 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 2 tsp each dried basil, oregano and cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded Bothwell's cheese, any flavour


Combine lentils, barley, tomatoes (broken up) and tomato paste in large casserole dish or roaster.

Heat oil in fry pan and add all vegetables, sautéing until onions are slightly caramelized. Add spices, salt and pepper and combine with ingredients in roaster. Use hot water to deglaze the veg pan and add to rest of ingredients.

Cover with foil and bake at 350F for 1 hour. Remove foil (carefully to avoid steam burn) and add one to two cups of water and stir. Cover with grated cheese and bake 15 min until cheese is bubbly and golden.   

Back to Top