Barley and Lentil Soup

By PattiB

Ingredients

• 6 scallions, sliced (white parts only, reserve green parts)
• 4 cloves garlic, chopped
• 1 Tbsp ginger, finely chopped
• 2 Tbsp canola oil
• 2 Tbsp tomato paste
• 1 1/2 Tbsp curry powder
• 1 (13.5 oz) can coconut milk
• 1 cup dried red lentils
• 1 cup dried pearl barley
• 4 cups water
• 1/2 tsp salt
• plain yogurt

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from realsimple.com

Preparation

Step 1

Cook 6 sliced scallions (white part only), 4 cloves chopped garlic, and 1 Tbsp finely chopped ginger in 2 Tbsp canola oil in a large pot over medium heat, stirring frequently, until soft, 3 to 4 minutes.

Add 2 Tbsp tomato paste and 1 1/2 Tbsp curry powder. Cook, stirring, until the tomato paste darkens, 1 to 2 minutes.

Add 1 (13.5 oz) can coconut milk, 1 cup each dried red lentils and pearl barley, 4 cups water, and 1/2 tsp salt. simmer, stirring occasionally, until the lentils and barley are tender, 34 to 45 minutes. (Add water if needed to loosen)

Top with the reserved sliced scallion greens and plain yogurt.