Whether you need a quick meal or a comforting snack, this scrumptious soup fills the order. It features tender lentils, nutty barley and Southeast Asian spices in a creamy broth. Make a double batch and freeze half for a quick lunch. Smart Recipes, Asian Recipes, Grains Recipes, Recipes Grains Asian Barley & Lentil Soup Barley & Lentil Soup Recipe | RecipeSavants.com PT1H Serves 4 Ingredients: 2 Tablespoons Extra-Virgin Olive Oil 0.5 Medium Bunch Of Green Onions 4 Cloves Garlic 1 Tablespoon Fresh Ginger 2 Tablespoons Tomato Paste 1.5 Tablespons Curry Powder 15 Ounces Light Coconut Milk 1 Cup Dried Lentils 1 Cup Pearl Barley 4 Cups Water 0.5 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Cup Greek Yogurt In a Dutch oven over medium-high heat, heat the olive oil and saute 3/4 of the minced scallions, garlic & ginger until softened for about 4 minutes. Stir in the tomato paste and curry powder and saute for an additional 2 minutes. Stir in the coconut milk, lentils, barley, water, salt & pepper. Bring to a boil, and reduce to a simmer for 40-45 minutes. Garnish the soup with the reserved scallions and a healthy dollop of yogurt.

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