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).
Serve topped with the scallion greens and yogurt.
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