Chicken, lentil and barley curry

Hi! I thought I'd share this recipe that my college roommate gave me a while ago. It is one of my favorites to make and have leftovers for lunch at work. It's extra nice on a cold winter day like today too! I did make it today but need to recharge the batteries in my camera, otherwise I'd share a picture. Anyway....


Ingredients:
2 tsp olive oil
1 1/4 cup sweet red pepper, chopped
1 cup onion, chopped
2 tsp minced garlic
2 tsp ginger root, freshly grated (I just use about 1/4 teaspoon of ground ginger, though it probably isn't the same)
2 tsp curry powder
2 cup water
2 cup canned chicken broth
1 cup carrot, sliced
1/2 cup uncooked barley
3 1/3 oz dry lentils, rinsed and picked over (about 1/2 cup)
8 oz chicken breast, uncooked, boneless, skinless, cut into bite-size chunks
4 1/2 oz frozen kale, chopped (about 1 cup) (I use spinach instead)
1/2 cup plain fat-free yogurt (it's good without this topping too)



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.



Stir in water, broth, carrots and barley and 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. I usually cut up the chicken and kale/spinach at this point.


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. I don't know why the recipe says how big your servings should be, but not how many total servings it makes. Anyway, when I make it I'll usually have some that day, take leftovers to work a couple of times that week and freeze some for later too.



Anyway, that's it! Hope you like it!