Barley Lentil Soup

Name: Barley Lentil Soup
Prep time: 10 minutes
Cook time: 1 and ½ hours
Yield: 10 cups
Ingredients: 1 Tablespoon vegetable oil1 clove garlic; minced or ¼ teaspoon garlic powder1 cup sliced onion1 cup sliced carrot1 cup sliced celery1 can (15 ounces) stewed or diced tomatoes; with juice3 cups low-sodium broth; any type (see Notes)3 cups water1 cup dry lentils⅔ cup pearl barley (see Notes)½ teaspoon thyme1 teaspoon oregano1 teaspoon basilsalt and pepper to taste

One-pot hearty and comforting soup that’s packed with veggies, herbs and grains!

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowls of soup containing colorful vegetables, lentils and barley.

Prep time: 10 minutes
Cook time: 1 and ½ hours
Makes: 10 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

1 clove garlic, minced or ¼ teaspoon garlic powder

1 cup sliced onion

1 cup sliced carrot

1 cup sliced celery

1 can (15 ounces) stewed or diced tomatoes, with juice

3 cups low-sodium broth, any type (see Notes)

3 cups water

1 cup dry lentils

⅔ cup pearl barley (see Notes)

½ teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

salt and pepper to taste

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large sauce pan or soup pot, heat oil over medium-high heat. Add onion and stir for about 1 minute. Add garlic and stir for another minute.
Add the rest of the ingredients and bring to a boil. Lower the heat to a light simmer. Place a lid on the pan.
Cook until the barley and lentils are tender, about 1 to 1 ½ hours. Serve hot.
Refrigerate leftovers within 2 hours.

Notes

No broth? Use 1 teaspoon or 1 cube bouillon dissolved in 1 cup water for each cup of broth.
Use any fresh, frozen, or canned vegetables you have on hand.
No basil, oregano or thyme? Try chopped cilantro.
Pearl barley is high in fiber but is not a whole grain. If using whole grain barley (also called hulled barley), it may take longer for the barley to soften.
This recipe can be made in a 5-quart or larger slow cooker for extra convenience. Put all ingredients except the oil into the cooker, cover and cook on LOW for 8 to 9 hours. If possible, cook on HIGH for 30 to 60 minutes, then turn to LOW for 7 to 8 hours.

Comments

Submitted by ggntry (not verified) on Sun, 09/15/2019 - 13:25

I made this as directed, omitting salt. Fantastic. A keeper.

Submitted by Killer Tomato on Wed, 01/13/2016 - 12:13

I made this soup for a tasting at a farmer's market and it got rave reviews. I also made it at home, and my adult son, who is a DIE HARD carnivore, loved it. It's great when I can sneak in a vegetarian meal that is so tasty and filling.

Submitted by jovanilopez on Mon, 02/04/2013 - 11:28

I made this barley lentil soup and added some quinoa and more veggies corn, potatoes, peas, green beans and zucchini. Delisioso!!!