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Barley Porridge
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4.93 from 42 votes

Curried Barley Porridge (Easy and Vegan)

A cozy and savory bowl of creamy curried barley porridge with red lentils and peas, resulting in a flavorsome and nourishing meal.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: main
Cuisine: Australian
Diet: Low Fat, Vegan
Servings: 6 people
Calories: 377kcal
Author: Janelle Hama

Equipment

Ingredients

Instructions

  • 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

Video

Notes

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 Lebanese creamy savory porridge with lentils or 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.
 

Nutrition

Calories: 377kcal | Carbohydrates: 72g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1263mg | Potassium: 776mg | Fiber: 26g | Sugar: 6g | Vitamin A: 899IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 6mg