What we're eating now: Cheesy Barley-Lentil Casserole

We threw this together the other night and it's fantastic (we didn't use a crockpot, we just used a large Le Crueset casserole, and sauted things in it over the stove and then put the cover on it and stuck it in the oven. We also stirred in most of the cheddar cheese.) This was very very satisfying and gave us that "comfort food" happiness.

Cheesy Barley-Lentil Casserole
from Weight Watchers Magazine, September/October 1997
Servings: 10
5 1/2 cups water
3 1/3 vegetarian vegetable bouillon cubes
8 7/8 ounces sliced fresh mushrooms
1 1/8 cups uncooked pearl barley
1 1/8 cups dried lentils
1 1/8 cups chopped carrots
7/8 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 1/8 bay leaf
1 1/8 cups shredded reduced fat sharp cheddar cheese,
divided
3 1/3 tablespoons unsalted sunflower seeds
1. Combine water and bouillon cubes in a saucepan; bring to a boil,
stirring until cubes dissolve. Pour into a 4-quart electric slow cooker;
stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting
6 hours or until barley is tender and liquid is absorbed. Discard bay
leaf. Stir in 1/2 cup cheese. Spoon barley mixture into individual
bowls; sprinkle with remaining cheese and sunflower seeds.
Yield: 9 servings (serving size: 1 cup barley mixture, about 2 1/2
teaspoons cheese, and 1 teaspoon sunflower seeds). Selections:1 B, 2 P/M.
Points: 4. Per serving: Calories 226 (18% from fat); protein 13.7 g; fat
4.6 g (sat 1.7 g); carbohydrates 34.7 g; fiber 7.2 g; cholesterol 9 mg;
iron 3.3 mg; sodium 421 mg; calcium 142 mg.