1. Prepare rice according to package instructions with 4 cups of the water.

2. While rice cooks, prepare the stew. Heat oil in a large stockpot over medium-high heat. Add onion and garlic and brown slightly, about 4 minutes.

3. Boil 1 cup of the remaining water. Add to a small bowl with bouillon and stir to dissolve. Add to the onion mixture with remaining 6 cups water. Add lentils and barley. Raise heat and bring to a boil; then reduce heat and maintain a simmer until lentils are just tender, about 20 to 25 minutes.

4. Add coconut milk, green beans and other frozen vegetables, corn, curry powder, garam masala, and salt. Bring to a simmer and cook until vegetables are cooked through and hot,about 5 to 10 more minutes.

5. To serve, divide rice among 8 bowls and top with lentil stew. If desired, top with a dollop of yogurt and a cilantro sprig.

Source: Hannaford fresh Magazine, May - June 2012