Barley & Lentil Soup with Cashew Sour Cream
6 scallions, finely sliced whites and greens separated
4 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
1 carrot, grated
1 zucchini, grated
1 large tomato, grated
1 ½ tbsp curry powder
1 x 400ml can coconut milk or fresh coconut milk
1 cup uncooked red lentils
1 cup uncooked pearl barley
salt to taste
For the cashew sour cream:
1 cup of cashews soaked in water overnight
½ cup water
½ tsp apple cider vinegar
1/2 lemon, juiced
salt to taste
Place a large pot on a high heat. Add ½ a cup of water, the scallion whites, garlic, and ginger. Saute for a couple of minutes until soft. Add the grated tomato and the curry powder. Cook, stirring, for 1 to 2 minutes until the tomato paste darkens. Add the coconut milk, the red lentils and the barley, then add the 6 cups of water and bring the pot to the boil. Reduce the heat to low and and simmer, stirring occasionally, until the lentils and barley are tender, 35 to 45 minutes (adding more water if needed to loosen). Add the grated carrot and grated zucchini. Add salt and pepper to taste. Stir well.
Meanwhile. Drain the cashews. Place them in a blender with the juice of 1/2 lemon, the apple cider vinegar, ½ cup water and salt. Puree until smooth creamy consistency. Add more water if needed.
Serve topped with the scallion greens and cashew sour cream.
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