Spiced Black Lentil & Barley Soup with Tamarind Glaze

Rinse the black lentils and pearl barley thoroughly under cold water.

In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger and cook for another minute, until fragrant.

Stir in the tomato paste, turmeric powder, cumin powder, coriander powder, garam masala, and chili powder. Cook for 1 minute, stirring constantly, to bloom the spices.

Add the rinsed black lentils and pearl barley to the pot. Pour in the vegetable broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the lentils and barley are tender.

While the soup is simmering, prepare the tamarind glaze. In a small saucepan, combine the tamarind concentrate, brown sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly, about 5-7 minutes. Remove from heat.

Once the lentils and barley are cooked, season the soup with salt to taste.

Ladle the soup into bowls. Drizzle each serving with the tamarind glaze and garnish with fresh cilantro.

Serve immediately with warm naan bread.