Depending on the region in India, different spices and cooking techniques are used. This recipe uses curry powder, and curry is likely a term that came from British colonization of India. In truth, there is no single "curry". There are many spices and variations of them used in India today. Feel free to experiment with different curry powders and see which one you like best. Spices, including those used here (turmeric, ginger) contain phytonutrients with all kinds of health properties, especially anti-inflammatory properties.
Ingredients
Curried-Lentils
Onion
- 1 medium, yellow onion
Red-chili
- 1 (or ½ teaspoon cayenne pepper)
Garlic
- 3 cloves
Oil
- 2 Tablespoons canola, avocado, peanut, sesame or light olive oil
Ginger
- 1 teaspoon dried (or 1 inch fresh ginger, grated)
Curry-powder
- 1 Tablespoon (or 3 Tablespoons curry paste)
Turmeric
- 1 teaspoon
Light-coconut-milk
- 1 (15.5-ounce) can
Lentils
- 1 cup red lentils, dry
Broth
- 2 cups low sodium broth (chicken or vegetable)
Salt
- ½ teaspoon
Spinach
- 1 (5-ounce) bag
Barley
Water
- 3 cups
Pearled-barley
- 1 cup
Cilantro
- ⅓ bunch
Lime
- 1
Instructions
Step 1
Finely chop the onion and red chili. Mince the garlic.
Step 2
Heat the oil in a pot over medium heat. Add the onion and cook 4 to 6 minutes. Add the garlic, red chili, ginger, turmeric, and curry powder. Cook for 1 minute or until fragrant.
Step 3
Add the lentils, broth, coconut milk, and salt to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until the lentils are tender.
Step 4
While the lentils cook, add the water and barley to a saucepan over high heat. Bring to a boil then reduce heat to low, cover, and simmer for 20 min or until the barley is tender.
Step 5
While the barley is cooking, chop the cilantro. Cut the lime in half. Juice ½ the lime into a small bowl and cut the other half into 4 wedges.
Step 6
Drain barley if necessary. Once the barley is done, add the cilantro and lime juice and mix.
Step 7
To serve, scoop barley into a bowl. Add a handful of washed spinach. Add a heaping portion of hot lentils over the spinach (this will wilt the spinach). Top with a lime wedge.