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15 minutes
35 minutes
50 minutes
- 18.40 gm vegetable oil
- 1 brown onion, finely chopped
- 87.50 gm korma curry paste
- 1 vegetable liquid stock
- 400g can diced tomatoes
- 165.00 ml red lentils, rinsed
- 55.00 gm pearl barley, washed
- 125.00 ml chopped fresh coriander leaves
- Crusty bread, to serve
- In a large saucepan over medium-high heat, heat oil and sauté onion until softened, about 3 to 4 minutes. Stir in curry paste to combine.
- Combine the stock, tomato, lentils, and barley in a pot. Cover and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until the barley is tender. Serve in bowls, garnish with coriander, and enjoy with bread.
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