Instead of barley, you can use rice or couscous!
1 ½ cups diced carrots
1 cup diced onion
2 cloves garlic, minced
2 (14.5 oz) cans chicken or vegetable broth
1 ½ cups lentils, rinsed and sorted
2 teaspoons curry powder
¼ teaspoon pepper
1 cup uncooked barley, rice, or couscous
1 cup frozen peas
Sauté carrots, onion, and garlic in a medium saucepan. Cover and cook 8 minutes or until tender, but not browned.
Stir in broth, lentils, curry powder, and pepper. Bring to a simmer, cover and cook 25 minutes.
Meanwhile cook barley according to package directions.
Add peas to stew. Cover and cook until lentils are tender and most of liquid has evaporated.
Serve over barley.
Makes 5 servings at 4.5 points each.*
*If using rice or couscous: makes 5 servings at 5 points each.
