Curried Barley with Lentils and Chicken

This is on my list of "to try soon"
Will~

Curried Barley with Lentils and Chicken
4 Servings*

Ingredients
2 tsp olive oil
1 1/4 cup sweet red pepper(s), chopped
1 cup onion(s), chopped
2 tsp minced garlic
2 tsp ginger root, freshly grated
2 tsp curry powder
2 cup water (used low sodium chicken broth)
2 cup canned chicken broth
1 cup carrot(s), sliced
1/2 cup uncooked barley
3 1/3 oz dry lentils, rinsed and picked over (about 1/2 cup) (used TJ's
precooked ones to save time)
1/2 pound uncooked boneless, skinless chicken breast, cut into bite-size
chunks
4 1/2 oz frozen kale, chopped (about 1 cup) (used frozen spinach instead)
1/2 cup plain fat-free yogurt

Instructions
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.