Lentil Barley Soup

Lori Hartnett Leave a Comment

You have to love soup! It’s comforting, filling, healthful, and this recipe makes enough for leftovers. Freeze some for busy weeks or for easy lunch box meals. Another tip is to stir chopped spinach or kale into this soup during the last few minutes of cooking. What an easy way to get your daily veggies!

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Lentil Barley Soup
Vegetarian, Vegan, Wheat Free, Dairy Free, Soy Free, Nut Free
Makes:   8  servings
Makes:   8  servings
  1. ADD olive oil to large pot; heat over medium heat. Add onion, celery, garlic, and seasoning; cook about 5 minutes or until vegetables are tender, stirring occasionally.
  2. ADD broth, tomatoes, barley, and lentils; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
  3. STIR in carrots; continue cooking about 15 minutes or until carrots are tender. Season with additional salt and pepper, if desired. Portion into bowls; sprinkle with parsley.
  4. Note: If you like a thinner consistency, simply add additional broth or water.
Fresh Tips

You can crush the spices between your fingers, which releases flavor.

When I make soup it is worth making enough for additional meals, and this soup freezes beautifully.

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