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.
2 tablespoons canola oil
6 scallions, chopped, white and green parts separated
4 cloves garlic, chopped
1 tablespoon finely chopped ginger
2 tablespoons tomato paste
1 1/2 tablespoons curry powder
1 13.5-ounce can coconut milk
1 cup dried red lentils
1 cup pearl barley
1 cup yogurt
Sat fat 19g
How to Make It
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.
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).