Barley and Lentil Soup

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

kosher salt

1 cup yogurt

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.

The lentils and barley in any leftover soup will continue to absorb liquid as the soup sits. Add water to loosen before reheating.