Ingredients :
Serves 4-6
- 2 tbsp light-flavoured oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 4cm piece ginger, peeled and grated
- 1 tbsp gram masala
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp chili powder
- Zest of 1 lime
- 200g pearl barley
- 150g red lentils
- 400g chopped tomatoes
- 1 litre vegetable stock
- 200g Greek yoghurt
- Salt and black pepper
- Amstel Radler
To finish
- 4 tbsp olive oil
- 2 onions, very thinly sliced
- 1 bunch coriander, roughly chopped
Directions :
- Heat the oil in a large high-sided pan over a medium heat. Fry for 3 minutes, or until it starts to soften and take on some colour. Throw in the garlic, ginger, spices and lime. Cook for a further 2 minutes, stirring all the time.
- Add the barley, red lentils and chopped tomatoes to the pan, stir well, cook for 1-2 minutes then pour in the stock. Bring to the boil then simmer for 45 minutes, or until the lentils have almost disappeared into the soup and the barley is very tender.
- Meanwhile, prepare the topping: Heat the oil in a large frying pan until hot and fry the onions for 8-10 minutes or until dark golden and crisp. You might have to do this in batches adding a little more oil as you go. Make sure the onions don’t burn. Remove from the pan and set aside to drain on kitchen paper.
- When the soup is cooked, add plenty of seasoning, stir in the yoghurt and allow to heat through – but don’t boil. Add lemon zest. Ladle into bowls and serve topped with crisp onions and coriander and Amstel Radler.
