Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 2 large cloves garlic, minced
  • 1 tablespoon curry powder
  • 6 cups vegetable or chicken stock
  • 1 cup dry lentils
  • 1/3 cup medium barley
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro

Instruction

  • Heat the oil in a heavy, deep saucepan. Add the onions, celery and carrot and saute until tender but not brown. Stir in the garlic, cook a minute or so longer, then stir in the curry powder.
  • Add the stock, bring to a simmer, then stir in the lentils and barley.
  • Bring to a boil, lower the heat to a simmer, then cook about an hour and a half, until the lentils and barley are tender. Add some additional stock or more water during cooking, if necessary.
  • Stir in the lemon juice. Season to taste with salt and pepper and serve, garnished with a sprinkling of cilantro.