Curried Barley Porridge (Easy and Vegan)

4.94 from 44 votes

A cozy and savory bowl of creamy curried barley porridge with red lentils and peas, resulting in a flavorsome and nourishing meal.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: Australian

Diet: Low Fat, Vegan

Servings: people

Calories: 377kcal

In a non-stick pot, add 2 tablespoons of veggie stock or olive oil (see note #1). Add onion and sweat until translucent.
1 medium Brown Onion
Stir through the red lentils, pearl barley, vegetable stock and curry powder. Cover and bring to a boil. Once boiling, turn the heat to low-medium and allow to simmer for about 40 minutes.
1 cup Pearl barley, 2 cups Red lentils, 1½ tablespoon Curry powder, 8 cups Vegetable stock
Stir through frozen peas and cook for another 5 minutes or until pearl barley and peas are completely soft. Serve warm. If desired stir through a small amount of water to make this porridge a little runnier.
1 cup Frozen peas

Note #1- use 1-2 tablespoons of olive oil to sweat onion, otherwise if you would like to avoid oil, use a couple of tablespoons of veggie stock.

Stir the porridge every five - 10 minutes whilst it is simmering to avoid it burning at the bottom.

Once cooked this curried barley porridge will double in size.

Optional - Keep a spare cup of water, to add at the end if too thick.

You may also like this yellow split pea dahl

This recipe feeds about 6 people and may have some leftovers.

This recipe article was originally released in November 2020 and has since been updated with relevant information.