Curried Lentil and barley soup

Obviously I’m a little obsessed with curry. But this combination sits well with even self-proclaimed lentil haters – so I think it’s worth a try.

Curried lentil and barley soup

Serves two

¼ onion
¾ cup dry red lentils
1/3 cup barley
2 tsp madras curry powder
¾ cup cauliflower
2 tbsp tomato paste
1 clove crushed garlic
salt to taste
2 bay leaves
3-4 cups broth/water

Optional: Greek yogurt or sour cream

Bring water/broth mixture to a boil in a pot. Dice the carrots and cauliflower and chop the onions. Add dry lentils to the boiling liquid, along with chopped onion, squeezed garlic and spices to the water. Let it cook for about 15 minutes, then add in the dry barley. After another 15-20 minutes add the vegetables Cook for about 30 minutes or till both lentils and barley are cooked through. Add last minute spices- 2 tbsp tomato paste; salt and more curry powder to taste. Serve hot, topped with Greek yogurt or sour cream if desired.


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