Paste:
1/3 cup raw cashews
1 small onion, chopped
1 large clove garlic, chopped
1 to 2 green chilies, seeded and chopped
Soup:
1/2 oz (14 g) dried mushrooms (I used porcini)
2 tablespoons olive oil
8 oz (250 g) button mushrooms, rinsed and sliced
2 medium tomatoes, diced
3 tablespoons fresh basil, finely chopped
1 tablespoon paprika
2 teaspoons dried dill
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried red chili flakes
13 1/2 oz (400 mL) coconut milk
2 cups water, or as needed
3/4 cup brown lentils, rinsed
1/3 cup pearl barley, rinsed
1/2 tablespoon tamari (soy) sauce, or to taste
1/2 teaspoon garam masala
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper