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Photo of Curried Barley with Lentils and Chicken by WW

Curried Barley with Lentils and Chicken

3
Points® value
Total Time
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
This fibre- and vitamin-rich dish combines the unique flavours of fresh ginger, curry and kale. The best part: you just need one pot!

Ingredients

Olive oil

2 tsp(s)

Red bell pepper

1¼ cup(s), chopped, chopped

Onion

1 cup(s), chopped

Minced garlic

2 tsp(s)

Ginger root

2 tsp(s), freshly grated

Curry powder

2 tsp(s)

Chicken broth

2 cup(s)

Carrots

1 cup(s), sliced

Uncooked pearl barley

½ cup(s)

Dry lentils

3⅓ oz, rinsed and picked over (about 1/2 cup)

Uncooked boneless skinless chicken breast

8 oz, cut into bite-size chunks

Frozen chopped kale

4½ oz

Plain fat free yogurt

½ cup(s)

Water

2 cup(s)

Instructions

  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 1 minute until fragrant.
  2. Stir in water, broth, carrots and barley and 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 side to drizzle over top. Yields about 1 1/2 cups per serving plus 2 tablespoons of yogurt.

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