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Curried Red Lentils with Barley or Rice



A quick, easy and satisfying soup.


240 ml 1 cup red lentils
120 ml 1/2 cup barley or rice
1420 ml6 cups water
120 ml1/2 c. chopped onion
1-2 cloves minced garlic
one or two potatoes, skin on or off, cubed (optional)

4 ml3/4 tsp. salt
2 ml 1/2 tsp. minced fresh ginger root (or powdered ginger)
1 ml 1/4 tsp. turmeric
7 ml1 & 1/2 tsp. curry powder (Madras suggested)
5 ml 1 tsp. cumin


Simmer the lentils, barley or rice, onion, garlic, salt and spices in the water about 20 minutes. Add the potato cubes and cook 15 or 20 more minutes.

Just before serving, add a little chopped tomato and/or cilantro.


" I LOVE it over steamed cauliflower."---Faith

For another version of this recipe, see Red Lentil and Cauliflower Soup.

Major Ingredients: 


This works for a backpacking meal! I substituted 1/4 c. quinoa for the barley since it cooks faster, and I eliminated the tomato (not practical in a backpack!) I assembled all the dry ingredients at home, using powdered ginger and garlic instead of fresh. I brought along a scrubbed potato and cut it into cubes at the camp site. I cut the water down to 4 or 5 cups (saving water and stove fuel) and cooked everything together for 15 minutes. With some crackers on the side, it was a great supper for three people.