Curried barley with lentils and chicken
Sweet red pepper(s)
1¼ cup(s), chopped
1 cup(s), chopped, chopped
2 tsp, freshly grated
Canned chicken broth
1 cup(s), sliced
Uncooked pearl barley
½ cup(s), rinsed and picked over
Uncooked boneless skinless chicken breast(s)
½ pound(s), cut into bite-size chunks
Frozen chopped kale
4½ oz, (about 1 cup)
Plain fat free yogurt
- Heat oil in a large saucepan. Add peppers and onion. Sauté over medium-high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat until fragrant, about 1 minute.
- Stir in water, broth, carrots and barley; bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
- Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.
- Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on the side to drizzle over top. Yields about 1 1/2 cups per serving plus 2 tablespoons of yogurt.