You can make this robust soup as spicy as you like depending on the kind of curry paste you use -- mild, medium or hot.
- Portion size 20 servings
- Credits : Canadian Living Magazine: February 2004
In large pot, heat oil over medium heat; fry onions, garlic, mushrooms, ginger, curry paste, salt and pepper, stirring often, until liquid is evaporated, 10 minutes.
Add stock, 3 cups (750 mL) water, lentils and barley; bring to boil. Cover, reduce heat and simmer until lentils and barley are tender, about 1 hour. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.
Garnish: Top each bowl with yogurt and green onion.
Nutritional facts <b>Per serving:</b> about
- Sodium 479 mg
- Protein 4 g
- Calories 96.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 16 g
- Iron 13.0
- Folate 28.0
- Calcium 2.0
- Vitamin C 5.0