Cooking for the Week (Curried Lentils and Barley)
I’m on a new mission. Less-to-no meat, inexpensive, and geared to weight loss are my new core values in food. Anything I can do that manages all three at once is considered victory. (Oh, and not cooking an entire different meal for the kids is also a big plus.)
So here’s last night’s dinner, with scads of leftovers and lunches for days to come; It requires two good-sized pans with lids and about 45 minutes:
Curried Lentils and Barley
In one large pan with lid:
- Bring 1 quart of water to boil. Rinse 2 cups pearled barley.
- When water boils, dump barley in, bring back to a boil, reduce heat to low and cover
- Simmer for about 40 minutes.
In another large pan with lid (dutch oven type):
- Heat 1-2 tbs olive or other oil; add about 1 tbs curry powder mixture of choice and stir in
- Saute 3-4 cloves minced garlic (or mashed from a jar) and 1 chopped onion till soft
- Add 1 28 oz. can (or a quart of your own preserved) diced tomatoes
- Add 1 quart water; heat to boiling
- While water is heating, rinse and pick through 2 cups brown or green lentils
- When water-tomato mixture comes to a boil, add the two cups of lentils, bring back to a boil, and lower heat
- Cover and simmer 35 minutes or so (or until barley is done)
- Correct seasonings; add 1 tsp or so salt (to taste), a few shakes pepper, and another tsp-to-tbs curry powder.
My kids eat the barley with butter and salt, like pasta. But healthier. My husband and I mix the barley and lentils.
This makes a lot of food. For really cheap. At least 2-3 dinners, plus several lunches. And if you start running out of the lentil mixture, you can add some broth to it, and more veggies if you want, and bam, you have soup.
Give it a shot!