Curry Barley and Lentil Soup

Curry Barley and Lentil Soup

Course: Soups, Vegetarian


  • 2 Tbsp coconut oil
  • 1 lb ground turkey
  • 6 scallions chopped, white and green parts separated
  • 1 cup dried red lentils
  • 1 cup pearl barley
  • kosher salt
  • 4 cloves garlic chopped
  • 1 Tbsp finely chopped ginger
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp curry powder
  • 1 13.5-ounce can coconut milk
  • 1 small onion yellow


  • Sauté one chopped onion in a skillet and then add ground turkey. Season with salt, pepper and garlic.
  • 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).
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