Photo of Curried barley with lentils and chicken by WW

Curried barley with lentils and chicken

Total Time
1 hr 35 min
25 min
1 hr 10 min
This fiber- and vitamin-rich dish combines the unique flavors of fresh ginger, curry and kale. Added bonus: You just need one pot!


Olive oil

2 tsp

Sweet red pepper(s)

1¼ cup(s), chopped

Uncooked onion(s)

1 cup(s), chopped, chopped

Minced garlic

2 tsp

Ginger root

2 tsp, freshly grated

Curry powder

2 tsp


2 cup(s)

Canned chicken broth

2 cup(s)

Uncooked carrot(s)

1 cup(s), sliced

Uncooked pearl barley

½ cup(s)

Dry lentils

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

½ cup(s)


  1. 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.
  2. Stir in water, broth, carrots and barley; bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
  3. Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.
  4. 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.


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