Subbed out the barley with buckwheat (I'm gluten free). Because buckwheat doesn't need to pre-soak took between 30 & 45 minutes & just added it in with the lentils. Does have a lot of different ingredients, but if you make Indian food a lot they are mostly pretty standard. Lots of flavor - enough that my husband didn't notice the fact that there wasn't any meat. Filling & great leftovers (although mine needed a little extra liquid the next day). Next time might just use carrot instead of parsnip if I don't have parsnips around, although the color difference was nice (the rest of everything was pretty orange).
