Barley and Lentil Soup

Ingredients commonly found in Southeast Asian food—coconut milk, curry, and ginger—give this soup unique flair. A generous dollop of yogurt tames any bite from the warm spices.

lentil-barley-soup
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 631 calories
    • Fat 30 g
    • Sat Fat 19 g
    • Cholesterol 0 mg
    • Sodium 273 mg
    • Protein 21 g
    • Carbohydrate 75 g
    • Sugar 3 g
    • Fiber 18 g
    • Iron 8 mg
    • Calcium 85 mg
Ingredients commonly found in Southeast Asian food—coconut milk, curry, and ginger—give this soup unique flair. A generous dollop of yogurt tames any bite from the warm spices.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 6 scallions, chopped, white and green parts separated
  3. Check 4 cloves garlic, chopped
  4. Check 1 tablespoon finely chopped ginger
  5. Check 2 tablespoons tomato paste
  6. Check 1 1/2 tablespoons curry powder
  7. Check 1 13.5-ounce can coconut milk
  8. Check 1 cup dried red lentils
  9. Check 1 cup pearl barley
  10. Check kosher salt
  11. Check 1 cup yogurt

Directions

  1. Heat the oil in a large pot over medium heat. Add the scallion whites, garlic, and ginger. Cook, stirring frequently, until soft, 3 to 4 minutes. Add the tomato paste and curry powder. Cook, stirring, until the tomato paste darkens, 1 to 2 minutes.
  2. Add the coconut milk, lentils, barley, 4 cups water, and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils and barley are tender, 35 to 45 minutes (adding more water if needed to loosen).
  3. Serve topped with the scallion greens and yogurt.