Lentil-Vegetable Curry

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Ingredients (for 1 main serving)

 

1/4 cup of lentils

1/4 cup of barley

1 cup of bulky vegetable of choice (cauliflower, eggplant, okra,

string beans work fine)

1/4 of medium onion, diced

1 tbsp of curry powder

1/4 tsp of chili powder

1/4 tsp of turmeric

1/4 tsp of minced ginger

1/4 tsp of minced garlic

1/4 tsp of ground cumin

1 tsp of canola oil

1/4 of medium onion, diced

1/4 cup of tomato sauce

1/4 tsp of salt

1 cup of water

 

Method:

Wash lentils and barley and place them into the bottom of the slow

cooker. Add in everything except for the vegetables and stir well to

mix. Then add in the vegetables. Cook on low setting for about 6-8

hours depending or high for 4-5 hours. Serve over rice, or if the

curry starts to become sort of a paste-like consistency, I like to

use pita chips as my " spoon " Enjoy!

 

Suggestions:

This dish can also be prepared over the stove. The only changes will

be to boil the lentils and barley for about 40mins with enough water

to cover. When they become tender, drain away the access water, but

do not rinse. In a pot, saute onions, garlic and ginger with oil. Add

in the dry curry, chili and tumeric powder and fry over medium heat

until fragrant. Take care and not burn the curry. Add in the

vegetable and water and bring to a boil. Then stir in the barley and

lentils and simmer over low heat until the curry boils again.

 

I also added some tofu for added protein; if not, use another 1/4 cup

of lentils and an additional 1/2 cup of water.