Sang An
Hands-On Time
20 Mins
Total Time
1 Hour
Serves 4

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.

How to Make It

Step 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.

Step 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).

Step 3

Serve topped with the scallion greens and yogurt.

Chef's Notes



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