Add the onions, carrots, garlic, mushroom, and sauté for 3–5 minutes until the vegetables are just beginning to colour.
Stir the lentils and barley into the pan. Add the tomato puree, curry powder, thyme and the stock and bring to simmer with a lid on for 15-20 minutes or until completely tender.
Serve immediately with some coriander leaves.
Keyword curry, indian, Kevin Dundon, vegetables, vegetarian