Before cooking, follow on-pack instructions to rinse and pick over uncooked lentils & barley.
In a food processor, mince garlic, tomato paste, coconut, curry powder, cumin, mustard and coriander seeds to make a paste.
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add paste and cook for a minute.
Stir in stock, tomatoes and barley. Cover and bring to boil. Reduce heat to low and simmer for 20 minutes. Add uncooked lentils and simmer, covered, for 25 minutes or until the barley is tender. Add water if soup appears too thick.
Stir in coconut cream, divide between bowls and top with coriander.