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Ingredients: 4 Tablespoon(s) Whole almonds 2 medium Onions, chopped 1/2 Pound(s) Mushrooms, sliced 1 1/2 Cup(s) Brown lentils 3 Cup(s) Chicken or beef broth 1/4 Teaspoon(s) Dried basil leaves 1/4 Teaspoon(s) Pepper Directions: Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary
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