Lentil and Barley Curry Vegan

So I made my lentil and barley curry as planned. Well, not exactly as planned, but I did make it and it came out pretty good if I do say so myself. Try some yourself and you be the judge. Considering how bland lentils can be I consider the dish a wild success. It was very easy and had only a few ingredients. Sadly I forgot to buy jalapeno, which I think would've been great. I also eschewed the tomato I originally planned to use. Not because I think it would be bad that way. It'd probably be very good. Just wasn't in a tomato sorta mood.

This is a simple, very american style curry. Still, it has a lot of nice flavors and a respectable amount of spice. Best of all it's totally vegan. I did the best I could with the picture. I am a lousy photographer. It looks much tastier in real life.

1/2 cup dry pearl barley
1/2 cup dry lentils
1-3 tsps curry powder (I used McCormick because that was all I could find)
5 large cloves roughly sliced garlic
Zest and juice from one lemon
1/3 cup frozen kale
1/4 cup frozen cauliflower
1 tsp garlic powder
olive oil
salt and pepper

Add barley, lentils, 1 tsp of curry powder and 1 1/2 cups water to a large pot. Cover and bring to a boil. I always add my water in increments. You can always add more water/liquid, but you cannot remove what you've already put in. Let lentil mix simmer covered for about 10 minutes and then add kale. Simmer 5 more minutes.

As the water is absorbed add more as necessary. Taste a lentil and a piece of barley occasionally to determine softness and add more liquid as required.

After 15 minutes add garlic, olive oil and a few dashes of salt. Continue cooking, tasting after several minutes and adding more liquid as is needed.

When you're certain there are only a few minutes cooking time left add cauliflower. In about 2-4 minutes when cauliflower is warmed through turn off heat, leave on warm burner, add salt, pepper, lemon zest, lemon juice. Taste. Add more curry powder, salt, pepper and garlic powder to taste.

Serve immediately or store in fridge for up to 10 days.

If you happen to have jalapeno (unlike me) that would be a great addition. add it when you add the garlic or even use uncooked sliced rings as a spicy garnish.

It's great with garlic toast.

Easy vegan garlic toast is as simple as using your toaster. Toast whole wheat bread. The heels of the loaf make the best garlic toast. It's also a great way to utilize the food we normally discard. Toast til hot and golden brown. Slather with vegan buttery spread. Sprinkle with garlic powder and black pepper.


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