Lentil Soup

• 1 tablespoon vegetable oil
• 1 yellow onion, finely chopped
• 14 cup korma curry paste
• 1 quart vegetable stock
• 1 (14 ounce) can diced tomatoes
• 23 cup red lentil, rinsed
• 14 cup pearl barley, washed
• 12 cup chopped fresh coriander leaves

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion.
3. Cook, stirring, for 3 to 4 minutes or until softened.
4. Add curry paste.
5. Stir to combine.
6. Stir in stock, tomato, lentils and barley.
7. Cover.
8. Bring to the boil.
9. Reduce heat to low.
10. Simmer for 20 to 25 minutes or until barley is tender.
11. Divide between bowls.
12. Top with coriander.
13. Serve with bread.

vegetable oil, yellow onion, curry, vegetable stock, tomatoes, red lentil, pearl barley, fresh coriander leaves

Taken from www.food.com/recipe/lentil-soup-518753 (may not work)