Cumin, Barley and Cabbage Soup

I got a savoy cabbage in my veg bag, I'm not a big fan of savoy cabbage so I wasn't really sure what to do with it. In the end I made some of it into soup. This was a lovely filling winter soup, filled with veg.

Cumin, Barley and Cabbage Soup (from Cooking On a Bootstrap)
(Serves 4)

200g pearl barley
2 small onions, sliced
6 cloves garlic, chopped
2 tbsp oil
1 tsp cumin
2 large carrots, grated
1.5l vegetable stock
1/2 tsp turmeric
1 tbsp red or white wine vinegar
juice 1 lemon
1/2 savoy cabbage, sliced

Put the onions into a saucepan with the oil, cumin, and a pinch of salt. Cook over a very low heat for 20 mins, stirring occasionally. When the onion and garlic are softened, grate one of your carrots and add to the onions and garlic, and stir.

Add the barley, pour over the stock, squeeze in the lemon juice, and bring to the boil. Cover the pan and reduce to a simmer for 40 mins, if the soup starts to dry out, add a cup of water and stir well. Add the cabbage and cook for 5 more mins. Serve.

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing

Beetroot, salmon, barley - what more could you want for lunch?!

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing (from Foodie Quine)
(Serves 2)

100g Pearl Barley
1 fillet hot smoked salmon, flaked
1/2 raw beetroot, grated
2 spring onions, sliced
small bunch parsley, chopped

For the dressing
1 tbsp rapeseed oil
1 tbsp whisky
1 tsp wholegrain mustard
1 tsp honey
salt and pepper

Cook the barley according to packet instructions. Drain, run under the cold tap and the drain again well.

Combine the barley with the salmon, beetroot, spring onion and parsley and mix gently.

Place dressing ingredients in a jam jar and season with salt and pepper. Shake vigorously to combine. 

When ready to serve; mix the dressing into the barley salad and serve.

Green Barley and Mushroom Salad

This a really simple but really flavourful salad. You could also add some feta to it but I was very satisfied without it. 

Green Barley and Mushroom Salad (from Allotment2Kitchen)
(Serves 1)

50g pearl barley
1/4 onion or 1 spring onion, chopped
1 clove garlic chopped
100g mushrooms, sliced
half bunch kale
3 sun-dried tomatoes, sliced
8 olives, halved

Bring a pan of water to the boil and cook the barley according to packet instructions.

Steam the kale and then puree in a blender.

Heat a little oil in a frying pan and add the onion, cook for about 5 mins until translucent. Add the garlic and cook for 1 more min. Add in the mushrooms and cook until golden.

Add the barley, kale, sun-dried tomatoes and olives to the pan and stir to combine. Either eat hot or leave to cool an pack into a lunchbox,

Sausage, Barley and Kale Stew

This stew was again deliciously filling, proper winter comfort food. I used really flavourful mediterranean sausages and they were fantastic.

Sausage, Barley and Kale Stew (from The Guardian)
(Serves 4)

3 tbsp oil
8 sausages
2 onions, sliced
2 carrots, peeled and diced
240g pearl barley, rinsed with cold water
2 sprigs rosemary, leaves finely chopped
1l chicken or veg stock
salt and pepper
300g kale, tough stalks removed, roughly chopped

Heat 2 tbsp of oil in a large pan. Add the sausages and fry for 10-12 mins, turning, until browned all over. Transfer the sausages to a plate and set aside.

Turn the heat down and add the last 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 mins, stirring occasionally, until softened.

Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins.

Add the chopped kale, cover and simmer for another 5-10 mins, until wilted. Serve.

Smoked Salmon, Vegetable and Barley Chowder

This is one of my favourite soups now. This is so comforting and warming and filling, I love it. It is really simple to make and I used hot smoked salmon that I got from Oundle Food Festival and it was divine.

Smoked Salmon, Vegetable and Barley Chowder (from Kahakai Kitchen)
(Serves 6-8)

2 tbsp oil
1 large onion, chopped
2 small fennel bulbs, chopped
1 large carrot. chopped
2 cloves garlic
4-5 medium potatoes, cubed
1.5l veg stock
2 bay leaves
a few sprigs thyme 
2 tsp Old Bay Seasoning
200g pearl barley
350g sweetcorn
375ml milk
340g smoked salmon
salt and pepper

Heat the oil in a large saucepan over a medium heat. Add the onion, fennel and carrots and sauté them for about 8 mins, or until softened. Add the garlic and sauté for another min or two. Add the potatoes, stock, bay leaves, thyme sprigs, and Old Bay Seasoning and bring to a boil. Partially cover and simmer for about 15 mins or until the veg is mostly tender. Bring back to a rapid simmer, add barley, and cook for another 20 mins, until the barley is cooked. 

Remove the bay leaves and stems of the thyme sprigs. Stir in corn and milk. Break the salmon into large chunks and carefully stir into the soup. Season.

Ladle into large bowls and serve with crusty bread. 

Saffron Prawns with Bulgar Pilaf

This was a delicious prawn dish.

Saffron Prawns with Barley Pilaf (from Super Grains & Seeds by Amy Ruth Finegold)
(Serves 2)

1 onion, chopped
2 tbsp plus 1 tsp oil
1 garlic clove, crushed
200g barley
1 stock cube
1 bay leaf
12 raw prawns, peeled and deveined
1 tsp paprika
1 tsp tumeric
1 tsp ground cinnamon
1 tsp ground cardamom
pinch saffron threads
handful parsley, chopped

In a medium saucepan, fry the onion in 2 tbsp oil for 4-5 mins over a high heat. Reduce the heat, then add the garlic and barley, toasting for 3 mins. Add water, stock cube and bay leaf to the barley. Bring to the boil, then cover and simmer and cook according to packet instructions.

Heat 1 tsp of oil over a medium heat and add the paprika, tumeric, cinnamon, cardamom and saffron. Add the prawns and fry for 3 mins on each side or until they are completely opaque and pink.

Remove the bay leaf from the barley and divide between 4 plates. Top with 6 prawns and sprinkle over the parsley

Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing

I have an issue with this salad. The original recipe says to roast the veg for 1 and a half hours but if I'd done that they would have been incinerated, so I changed it to 45 mins and they were perfect. Also all my lovely glaze burnt and stuck to the pan so there were no lovely juices to drizzle over. I'm not sure if it's just that my oven is hotter than most or what but definitely be careful with this recipe.

Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing 
(from Amuse Your Bouche)
(Serves 2)

2 medium leeks, trimmed and cut into 1 inch chunks
5 medium carrots, halved lengthwise then cut into 2 inch chunks
4 fresh beetroot, peeled and cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp maple syrup or honey
Salt
Black pepper
100g uncooked pearl barley
salad leaves

Heat the oven to 190°C . Place the vegetables in a large roasting tray, and add the olive oil, balsamic vinegar, maple syrup, and plenty of salt and black pepper. Mix well with a spoon until evenly coated. Place in the oven and roast for around 45 mins, or until soft and slightly crispy on the edges.

Meanwhile bring a pan of water to the boil and cook the barley according to packet instructions. 

When the pearl barley is cooked, drain it. 

Divide the salad leaves between 2 bowls and then top with the barley followed by the  roasted vegetables drizzled with any excess dressing.

Smoked Haddock, Barley and Spinach Salad

This is an adapted recipe, it's supposed to be eaten hot but it tastes really good cold in a lunchbox as well. It takes a little bit of effort but it's worth it.

Smoked Haddock, Barley and Spinach Salad
(adapted from Grains, Seeds and Legumes by Molly Brown)
(Serves 6)

1 tbsp dijon mustard
100ml white wine vinegar
salt and pepper
1 tsp caster sugar
180ml extra virgin olive oil
75ml creme fraiche
220g pearl barley
2 tbsp oil
250g leeks, sliced
350g baby spinach leaves
1 kg smoked cod or haddock, cut into 6 portions

Make the dressing; put the mustard, vinegar, salt and pepper and sugar into a small bowl. Gradually add the extra-viring olive oil, whisking as you go. Stir in the creme fraiche and check for seasoning.

Cook the barley in boiling water until tender about 30 mins. Drain rinse in cold water, drain well and transfer to a bowl and stir in some salt and pepper.

Heat a tbsp of oil in a saucepan, add the leeks and cook until soft. Add to the barley and mix well.

Put the spinach in the bottom of a lunchbox and top with the barley mixture.

Heat the remaining oil in a large frying pan over a medium heat and add the fish to the pan. Cook for 2 mins until golden brown. Turn the flesh over, reduce the heat a little and cover the pan. Cook for about 5 mins or until the flesh is opaque. Take the pan off the heat. Leave to cool.

Break the fish into large chunks and place on top of the barley mixture. Pack the dressing separately and pour over and mix at lunchtime.

Pork Fillet with Prunes, Mustard and Barley

I really enjoyed this dish but I wasn't that keen on the prunes. I think they either need chopping up a bit or removing from the dish. It would have worked well without them. I used cavolo nero for the greens which were delicious.

Pork Tenderloin with Prunes, Mustard and Barley (from Amazing Grains by Ghillie James)
(Serves 2-3)

1 tbsp oil
1 small onion, chopped
1 garlic clove, crushed
100g barley
650ml chicken or veg stock
15 pitted prunes
100ml white wine
400g pork tenderloin, cut into slices
200g kale or greens, thickly shredded
2 tsp dijon mustard
3 tbsp creme fraiche
salt and pepper

Bring the stock to the boil and cook the barley according to packet instructions.

Meanwhile, soak the prunes in the wine for 30 mins.

Season the pork slices with salt and pepper. Heat the oil in a frying pan over a high heat, brown the pork on both sides. Remove to a dish and add the onion and garlic, fry for a few mins until soft and translucent.

Add the kale or greens and fry adding a splash of water. After a couple of mins add the prunes and wine. Reduce for 30 secs and then stir in the mustard and creme fraiche and add the pork back to the pan. Taste for seasoning, then remove the pork from the pan.

Add the cooked barley to the sauce and stir together. Divide the barley mixture between 2 plates and then top with the pork.

Pig's Cheeks with Barley and Wholegrain Mustard Lentils

Another old fashioned comfort food dish. Well the meat is old fashioned, the barley and lentils less so. It really was delicious and a bit of a change from serving slow cooked cuts with mash and veg.

Pig's Cheeks with Barley and Wholegrain Mustard Lentils

(Serves 4)

12 pig's cheeks

seasoned plain flour

1 tbsp oil

100ml white wine

275ml beef or chicken stock

200g pearl barley

100ml olive oil

salt and pepper

30g butter

225g puy lentils

1 bay leaf

100ml double cream

2 1/2 tbsp wholegrain mustard

70ml lemon juice

2 onions, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, chopped

2 tbsp chopped parsley

grated zest 1/2 lemon

Flour the pig's cheeks well. Heat the oil I'm a frying pan over a medium high heat and fry the cheeks until coloured. Add the wine and 250ml stock. Bring to the boil, reduce the heat to very low, cover and cook gently for about 2 hours. If the cheeks start to dry out add a bit more liquid.

Bring an of water to the boil and add the barley, cook according to packet instructions. Drain, stir in 80ml oil, salt and pepper, and 2 tbsp lemon juice while the barley is still warm.

Put the remaining olive oil and half the butter into a saucepan over a medium heat and gently sauté the remaining onion and celery until soft but not coloured. Add the lentils, bay leaf and 450ml water and bring to the boil. Turn the heat down and simmer for 20 mins or until tender. Drain and remove the bay leaf.

Put the cream in a large saucepan and bring to the boil. Reduce the heat to a simmer and add the mustard, the remaining lemon juice and seasoning. Add the lentils and stir everything together.

Plate the barley and lentils. Top with the pig's cheeks drizzled with the cooking juices. Serve.

Barley and Salmon Salad with Beetroot and Spinach

I really loved this salad, it was a really interesting combination of flavours. I cooked my spinach although the original recipe called for raw. I also used barley instead of buckwheat for the grain.

 

 

Barley and Salmon Salad with Beetroot and Spinach

(from Grains, Seeds and Legumes - Molly Brown)

(Serves 4)

200g barley

1 tbsp rapeseed oil

salt and pepper

2 tbsp extra-virgin olive oil

50ml buttermilk

juice 1 lemon

1 small beetroot, peeled and cubed

50g baby spinach, torn

1 tbsp chopped dill

225g hot smoked salmon

Bring a pan of water to the boil and cook the parley according to packet instructions. Drain and rinse. While the barley is warm dress with 30ml of the rapeseed oil and the lemon juice. Season.

When the barley is at room temperature, add the beetroot, spinach, salmon and dill and toss to combine. Quickly mix together the buttermilk and olive oil and more seasoning. Drizzle over and serve.

Indian Spiced Barley

This salad wasn't as flavourful as I was expecting. The original ingredient is millet rather than barley and I forgot to put the curry leaves in the water! So I'm not sure if that was why it was lacking in flavour.

Indian Spiced Barley (from WeightWatchers Weekend)

(Serves 2)

(9 WW ProPoints per serving)

100g barley

chicken stock

4 curry leaves

1 egg

1 small red onion, chopped

1 small red chilli, deseeded and finely sliced

2 tsp mustard seeds

1 tsp garam masala

50g spinach, roughly shredded 

1 chicken breast, cut into bite seized pieces

Bring a pan of water to the boil and add the chicken stock cube, barley and curry leaves, cook according to packet instructions.

Meanwhile put the egg into a pan and bring to the boil, cook for 8-10 mins. Drain and plunge into cold water.

Spray and frying pan with cooking spray and add the mustard seeds, cook until popping then add the onion, chilli and garam masala and cook for 3-5 mins. 

Put the barley, onion mixture, spinach and chicken into a bowl and mix together. Transfer into a lunch box and top with half an egg each.

Salmon with Warm Courgette, Fennel and Barley Salad

I am now into the eat courgettes with everything phase. I am giving away as many as I can but I'm also eating a fair few myself. This was really lovely and lemony, the salad working brilliantly with the salmon.

Salmon with Warm Courgette, Fennel and Barley Salad
(from Girl Interrupted Eating)
(Serves 2)

120g pearl barley
2 salmon fillets
1 tbsp old bay seasoning
1 large courgette, diced
1 small fennel bulb, diced
2 tbsp chopped parsley

Preheat the oven to 200C.

Bring a pan of water to the boil and cook the barley according to packet instructions.

Put the salmon in the oven and cook for 15 mins

Heat a little oil in a frying pan and add the courgette and fennel, and cook until slightly golden and soft. Once the barley is cooked, add to the pan along with the parsley, preserved lemon, poppy seeds, lemon zest and juice and seasoning, stir well. 

Put the barley mixture into two bowls and top with the salmon. Serve.

Sausage and Pesto Barley Salad

I used some lovely wild boar and forest fruits sausages I got from The East London Sausage Shop in Walthamstow to make this delicious summer salad. It was very tasty.

Sausage and Pesto Barley Salad

(Serves 2)

 

100g pearl barley 

4 sausages

1/2 yellow bell pepper, sliced

1 courgette, sliced or cut into batons

1 red onion, sliced 

12-14 cherry tomatoes, cut in half

40g feta, crumbled

2 tbsp basil, chopped

1 tbsp chives, chopped

2 tbsp pesto

4 tsp olive oil

lettuce leaves

For the vinaigrette

2 tbsp white balsamic vinegar

2 tsp Dijon-style mustard

3 tbsp extra virgin olive oil

Preheat the oven to 200C. Put the sausages in the oven and cook for 25-30 mins, turning after about 20 mins.

Meanwhile, bring a pan of water to the boil and add the barley, cook according to packet instructions. 

Heat a little oil in a frying pan and sauté the peppers, courgette and onions.

 

Make the dressing by mixing the vinegar and mustard, then slowly add the olive oil, whisking constantly.

Put the barley, peppers, courgette and onion into a bowl, add the pesto and stir well to combine.

Once the sausages are done, remove and cut into about 5 pieces.

Tear the lettuce and put into a large salad bowl along with the herbs. Add the dressing and toss well to coat.

Divide the lettuce and arrange on 2 plates, Top with the barley mixture, followed by the sausages, cherry and tomatoes and feta. Serve.

Mushroom, Asparagus and Turkey Barley Salad

This is a very simple but hearty salad, packed full of flavour.

Mushroom, Asparagus and Turkey Barley Salad (adapted from 28 Cooks)
(Serves 2)

120g pearl barley
2 tbsp oil
1/2 onion, chopped
300g turkey, cut into strips
100g mushrooms, coarsely chopped
10 asparagus spears, cut into 1in pieces
3 cloves garlic, minced
1 1/2 tsp Italian seasoning
1/4 tsp fennel seed, crushed
2 tbsp flat-leaf parsley, minced
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
30g goat's cheese

Bring a pan of water to the boil and cook the barley according to packet instructions. Drain well, run under the cold tap and drain again well.

Meanwhile, in large frying pan heat olive oil. Add onion, and saute 1 minute. Add the turkey and cook until just starting to turn golden, add the mushrooms, asparagus and garlic, and saute for 3 mins. Add the Italian seasoning and fennel seed, and saute until onions are translucent and the mushrooms and asparagus are tender.

Remove from the heat and place into large bowl, add the barley and mix together well. Stir in the parsley.

In a small bowl, whisk together lemon juice, oil, and balsamic vinegar. Pour over the barley mixture and combine well. Season to taste with salt and pepper and crumble over the gaot's cheese. Serve warm or chilled.

Barley Risotto Bake

This is probably one of the best things I've made in a while. It was a bit of a faff to make as barley risotto takes forever, but the flavour, oh the flavour was just wonderful.

Barley Risotto Bake (from Veggie and the Beast)
(Serves 6)

1.5l vegetable stock
3 tbsp oil, divided
1 small onion, chopped finely
360g pearl barley
125ml white wine
1/2 tsp dried oregano
60g ricotta cheese
60g goat cheese, crumbled
225g sun-dried tomatoes, chopped
225g artichoke hearts, chopped
85g spinach, chopped
4 tbsp pesto
25g Parmesan cheese, grated

Preheat oven to 180C.

Put the stock into a saucepan and bring to simmer over a medium heat. In a separate pan, saute the onion in 2 tbsp of oil over a medium heat until soft and translucent. Then add the barley, and stir until it is lightly toasted, 2-3 mins.

Pour in the white wine, along with the oregano, and stir until the wine is fully absorbed, another 3 mins or so. Add the stock, one ladleful at a time, stirring until the mixture absorbs the broth, then add another cup. It’s important to stir constantly, because it brings out the starch in the barley and makes it more risotto-esque. Once all the broth has been ladled in and absorbed, stir in the ricotta and the goat cheese until fully incorporated.

Heat the remaining oil, 1 tbsp, in a pan over medium heat. Add the sundried tomatoes, artichoke and spinach, and stir for 2-3 mins, until the spinach gets soft. Remove the veg from the heat.

Spread half the barley mixture into a 20cm x 20cm baking pan coated with cooking spray. Top the barley with 2 tbsp of pesto, then half of the veg mixture. Repeat the layers, then sprinkle Parmesan on top.

Cover it with foil, then put it in the oven for 30 mins. Remove the foil, and let it cook for another 5-10 mins, until the Parmesan has melted to your liking.

Try to resist cutting into it for 5 minutes or so. That will allow the casserole to set, so when you take out a piece it holds together nicely.

River Cottage Kale Speltotto with Goat's Cheese

I made this on a bit of a him so that I could use up the spring greens growing in my garden before the slugs or caterpillars got them. I also used barley instead of spelt, which took much longer to cook and much more liquid than the time given for spelt. Nevertheless it was really tasty and well worth my arm falling off from all the stirring!

 

Kale Speltotto with Goat's Cheese

(from River Cottage Veg - Hugh Fearnley-Whittingstall)

(Serves 4)

1l vegetable stock

50g butter

2 tbsp oil

1 onion, finely chopped

1 garlic clove, finely chopped

A few sprigs thyme, leaves chopped

2-3 leeks, trimmed and sliced into 2cm thick slices

150g kale or spring greens, stems removed and leaves shredded

300g pearled spelt or barley

125ml white wine

50g hard goat's cheese

salt and pepper

Heat the stock in a saucepan and keep it at a low simmer over a very low heat.

Heat about half the butter and 1 tbsp of the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme and sweat gently for about 10 mins, until the onion is soft.

Stir the spelt through the softened onions and cook gently for a min or two. Add the wine and let it bubble until all the liquid is absorbed.

Now start adding the stock, about a quarter at the time, as you would for a risotto, stirring often, letting  each addition be absorbed before adding the next. It should take about 25 mins for the spelt (10-15 mins longer for barley) to become tender but still with a bit of bite.

While the spelt is cooking, sweat the leeks in the remaining oil and butter in a small frying pan over a medium heat, tossing and stirring occasionally, until tender. Add the kale or greens for the last 5 mins.

Take the finished Speltotto off the heat and stir through the leeks, kale or greens and grated cheese. Season. Serve topped with more grated cheese or sliced goat's cheese and a grinding of pepper.

Barley Khichdi

I had a hankering for something really filling involving barley and lentils a little while ago and Google led me to this recipe. It was really lovely and wholesome. I meant to add kale and for some reason it turned itself into peas. My brain works in mysterious ways sometimes. Still it was delicious, not hot spicy but flavourful spicy just the way I like it.

Barley Khichdi (from Veggie Belly)
(Serves 2)

1 tbsp oil
1/4 tsp cumin seeds
1/8 tsp asafoetida
1/2 onion, finely chopped
1 small tomato, finely chopped
1/2 tsp tumeric powder
100g cup pearl barley
50g cup red lentils
salt
50g frozen peas
squeeze lemon juice
1 tbsp coriander, chopped

Heat the oil in a medium saucepan. Add the cumin seeds. When they start to sizzle, add the asafoetida and stir for 30 secs.

Then add the onions and fry on a medium heat till the onions are soft but not brown. Add the tomatoes, and cook until they are soft.  Add the turmeric, barley and lentils, stir for a few seconds and then add 750ml of water and a little salt.

Bring the water to a boil, then reduce the heat to low, put a lid on the pan, and let it simmer until the barley is cooked, 20-25 mins. During cooking, if the mixture dries up, add water as needed, a little at a time.

Add in the peas 3-4 mins before the end of the cooking time and stir to mix them into the mixture. Once everything is cooked turn off heat, and add a squeeze of lemon juice. To serve, sprinkle over the coriander and add a blob of yoghurt on top.

Steak, Roasted Pepper and Pearl Barley Salad

This works served both hot and cold and it's a very tasty little salad.

Steak, Roasted Pepper and Pearl Barley Salad (from Good Food Magazine June 2013)
(Serves 2)

100g pearl barley, rinsed

1 red pepper, sliced

1 yellow pepper, sliced

1 red onion, cut into 8 wedges

1 tbsp olive oil, plus a little extra

1 large lean steak

50g watercress

juice ½ lemon

1/2 tsp smoked paprika

Preheat the oven to 200C.

Put the pearl barley in a large pan of water. Bring to the boil and cook for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.

Put the peppers and onions on a baking tray, spray with cooking spray, toss and roast for about 20 mins until tender.

Meanwhile, rub the steak with a little bit of oil and season. Cook in a frying pan for 3-4 mins each side. Set aside to rest for a few mins.

 

Mix the cooked peppers and onions into the barley with the lemon juice and smoked paprika.

 

Divide the watercress between two plates. Top with the barley, peppers and onions. Thinly slice the steaks, and place on top of the salad. Serve.

Curried Barley with Chicken and Lentils

I found this recipe lying around my kitchen when I was tidying up and as I had all of the ingredients needed around, and I am trying to use a packet of green lentils, this went down a storm. It was really easy to make. I upped the curry powder a little and used a mixture of medium and mild for more flavour.

Curried Barley with Chicken and Lentils (from WeightWatchers)
(Serves 4)
(7 WW ProPoints per serving)

cooking spray
1 red peppers, choppd
1 onion, chopped
2 cloves garlic, crushed
2 tsp grated ginger
2 tsp curry powder (I used a mixture of medium and mild)
480ml water
480ml chicken stock
2 carrots, sliced
90g pearl barley
100g dry green lentils
2 chicken breasts, cut into chunks
125g kale
120ml natural yoghurt

Heat the oil in a large saucepan. Add the peppers and onion and saute over medium-high heat until lightly browned, about 5 mins. Turn the heat down a little and add the garlic, ginger root and curry powder. Cook until fragrant, about 1 min.

Stir in the water, stock, carrots and barley; bring to a boil. Cover, reduce the heat to low and simmer for 10 mins.

Stir in the lentils. Cover again and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 mins.

Stir in the chicken and kale; re-cover and cook until the chicken is cooked through and the kale is hot, about 5 mins. Serve yogurt on the side to drizzle over top.