Directions:
- Heat oil in a large saucepan. Add peppers and onion. Sauté over medium-high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat until fragrant, about 1 minute.
- Stir in water, broth, carrots and barley; bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
- Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.
- Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on the side to drizzle over top. Yields about 1 1/2 cups per serving plus 2 tablespoons of yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.2 Kcal (2132 kJ) | ||
| Calories from fat | 117.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 20% | |
|---|---|---|---|
| Cholesterol | 85.29mg | 28% | |
| Sodium | 738.89mg | 31% | |
| Potassium | 1040.29mg | 22% | |
| Total Carbs | 46.99g | 16% | |
| Sugars | 8.2g | 33% | |
| Dietary Fiber | 15.06g | 60% | |
| Protein | 49.82g | 100% | |
| Vitamin C | 78.3mg | 131% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.5mg | 25% | |
| Calcium | 130.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 99.77 Kcal (418 kJ) | ||
| Calories from fat | 22.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 20% | |
|---|---|---|---|
| Cholesterol | 16.71mg | 28% | |
| Sodium | 144.78mg | 31% | |
| Potassium | 203.83mg | 22% | |
| Total Carbs | 9.21g | 16% | |
| Sugars | 1.61g | 33% | |
| Dietary Fiber | 2.95g | 60% | |
| Protein | 9.76g | 100% | |
| Vitamin C | 15.3mg | 131% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.9mg | 25% | |
| Calcium | 25.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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