Vegan curried lentil & barley bowls

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It's been a curried lentil and barley kind of week. Unlike a pizza week or a taco week, a curried lentil and barley week means you're feeling inspired to finally be the Youtube fitness sensation you've always known you could be but also you're actually just a lazy person and don't feel like making a food that requires you to really chew anything, effectively bridging the gap between spoon and stomach.

This whole grain bowl situation involves a heavy hand of turmeric (my luv), some flavorful friends such as shallot, garlic, and Serrano peppers, an even number of barley and lentil pals, and a whole bunch of roasted little carrots, just sitting there waiting to be eaten. After an hour in a mega hot vegetable broth and coconut milk bath, the whole thing really just needs to be scooped into a bowl before you pile it into your mouth. You can also top this off with some coconut cream if you believe in yourself / me. Ok, next time I see you we will be knee deep in matcha peach cakes things so prepare yourself!!!!!

INGREDIENTS

  • 1 teaspoon coconut oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 Serrano pepper, minced
  • 1/2" nub fresh ginger, minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white lentils (uri dahl)
  • 1/2 cup pearled barley
  • 1 2/3 cups vegetable broth
  • 1 cup canned coconut milk
  • 8 oz assorted baby carrots (or equivalent traditional carrots)*
  • 1/2 tablespoon olive oil
  • Cilantro
  • 1/2 jalapeno sliced, for garnish (optional)
  • Sprouts for garnish (optional)
  • Salt and Pepper

DIRECTIONS:

  1. In a medium saucepan, bring the coconut oil to high heat. Add the minced shallot, garlic, Serrano pepper, ginger, red pepper flakes, turmeric, and a pinch of salt and lower heat to medium. Stir constantly for one minute. Pour in the vegetable broth and coconut milk, raise heat back to high and bring to a boil.
  2. Once boiling, add the barley and lentils, give a good stir, return to a boil, cover with a tight fitting lid, and reduce the heat to low.
  3. Let cook for about 1 hour, until most of the liquid is absorbed and the lentils and barley are tender.
  4. While the lentils and barley are cooking, prepare the roasted carrots. Preheat your oven to 425 degrees and place the carrots into a baking sheet with a lip. Toss with 1/2 tablespoon olive oil and salt and pepper and roast for 15 - 20 minutes until tender. Remove from oven and set aside.
  5. Once the barley and lentils are finished, scoop portions into your serving bowls, top with roasted carrots, fresh cilantro, jalapeno, sprouts, and a drizzle of coconut cream. Enjoy bb!

Notes
*If using traditional carrots, about 3 will do. Slice them in half lengthwise before cutting into 3" sections. Follow cooking directions in step 4 above.

The post Curried Lentil & Barley Bowls (V) was first shown on Probably This.

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