Matt & BeaU

We're based in New Orleans and we cover healthy recipes, travel tips, men's fashion, interior design, and anything else our little gay hearts fall in love with.

Curried Lentil & Barley Bowls (V)

Curried Lentil & Barley Bowls (V)


It's been a curried lentil and barley kind of week. Unlike a pizza week or a taco week, a curried lentil and barley week means you're feeling inspired to finally be the Youtube fitness sensation you've always known you could be but also you're actually just a lazy person and don't feel like making a food that requires you to really chew anything, effectively bridging the gap between spoon and stomach. 

Basically all that's really happened this week - besides the consumption of a truly astonishing amount of curried grains - is that I've discovered I actually like beer almost kinda a little bit and also Matt rearranged the entire house while I was out and I had one of those House Swap reveal moments and had to really catch myself from spending too much time on that tightrope walk between happy-crying and re-enacting the entirety of Beyonce's 'Hold Up' video, which is pretty much the zone in which I live most of my life so this may not be noteworthy. I dunno!

Now there's a desk in our living room and a huge mirror in our kitchen (great for checking how that apron makes you look from behind tbh) and also there's just random shit everywhere and the house feels more like a home but I can't accurately describe why so you should probably just come over and see/feel it for yourself but just let us know first so we can have a personalized grain bowl waiting for u!

He also managed to pry open the previously tightly locked window that stretches from the floor to way above me, so Fox and I had some cute party times involving one of us trying to twerk in that big kitchen mirror with the window open while listening to all of Carly Rae's latest album to the dismay of pretty much everyone in our neighborhood so maybe the whole open window thing is actually a terrible idea?

Wait now I'm divulging too many of my secrets so let's just cut to the chase, mkay? This whole grain bowl situation involves a heavy hand of turmeric (my luv), some flavorful friends such as shallot, garlic, and Serrano peppers, an even number of barley and lentil pals, and a whole bunch of roasted little carrots, just sitting there waiting to be eaten. After an hour in a mega hot vegetable broth and coconut milk bath, the whole thing really just needs to be scooped into a bowl before you pile it into your mouth. You can also top this off with some coconut cream if you believe in yourself / me. Ok, next time I see you we will be knee deep in matcha peach cakes things so prepare yourself!!!!!



Curried Lentil Grain Bowls

  • 1 teaspoon coconut oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 Serrano pepper, minced
  • 1/2" nub fresh ginger, minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white lentils (uri dahl)
  • 1/2 cup pearled barley
  •  1 2/3 cups vegetable broth
  • 1 cup canned coconut milk
  • 8 oz assorted baby carrots (or equivalent traditional carrots)*
  • 1/2 tablespoon olive oil
  • Cilantro
  • 1/2 jalapeno sliced, for garnish (optional)
  • Sprouts for garnish (optional)
  • Salt and Pepper
  1. In a medium saucepan, bring the coconut oil to high heat. Add the minced shallot, garlic, Serrano pepper, ginger, red pepper flakes, turmeric, and a pinch of salt and lower heat to medium. Stir constantly for one minute. Pour in the vegetable broth and coconut milk, raise heat back to high and bring to a boil.
  2. Once boiling, add the barley and lentils, give a good stir, return to a boil, cover with a tight fitting lid, and reduce the heat to low. 
  3. Let cook for about 1 hour, until most of the liquid is absorbed and the lentils and barley are tender.
  4. While the lentils and barley are cooking, prepare the roasted carrots. Preheat your oven to 425 degrees and place the carrots into a baking sheet with a lip. Toss with 1/2 tablespoon olive oil and salt and pepper and roast for 15 - 20 minutes until tender. Remove from oven and set aside. 
  5. Once the barley and lentils are finished, scoop portions into your serving bowls, top with roasted carrots, fresh cilantro, jalapeno, sprouts, and a drizzle of coconut cream. Enjoy bb!

Notes

*If using traditional carrots, about 3 will do. Slice them in half lengthwise before cutting into 3" sections. Follow cooking directions in step 4 above. 


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