Looking for a healthy and delicious vegetarian recipe that is easy to make? Try this Lentil and Vegetable Curry with Barley recipe! This curry is loaded with protein, fiber, and nutrients that will keep you full and satisfied. Plus, it's gluten-free and vegan-friendly!
Ingredients:
- 1 cup barley
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 can diced tomatoes
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Cook the barley according to package instructions and set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
- Add the red bell pepper, zucchini, and carrot and cook for 5 minutes or until the vegetables are tender.
- Add the diced tomatoes, coconut milk, and spices to the pot and stir to combine.
- Add the red lentils to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
- Serve the curry over the cooked barley.
Tips:
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the curry and barley before serving.
- You can adjust the spiciness of the curry by adding more or less cayenne pepper.
- Feel free to add other vegetables to the curry, such as sweet potatoes or spinach.
