Rating: 3 stars
106 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 36
  • 2 star values: 31
  • 1 star values: 9

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.

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Credit: Sang An

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • Serve topped with the scallion greens and yogurt.

Nutrition Facts

631 calories; fat 30g; saturated fat 19g; sodium 273mg; protein 21g; carbohydrates 75g; sugars 3g; fiber 18g; iron 8mg; calcium 85mg.
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