Barley and Lentil Soup

INGREDIENTS

1. 2tablespoons canola oil
2. 6scallions, chopped, white and green parts separated
3. 4cloves garlic, chopped
4. 1tablespoon finely chopped ginger
5. 2tablespoons tomato paste
6. 1 1/2tablespoons curry powder
7. 113.5-ounce can coconut milk
8. 1cup dried red lentils
9. 1cup pearl barley
10. kosher salt
11. 1cup yogurt

DIRECTIONS

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.
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).
3. Serve topped with the scallion greens and yogurt.
4. Source: realsimple.com