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Makes: 10 cups
Prep time: 10 minutes
Cooking time: 1 1⁄2 hours
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Barley Lentil Soup
Photo of Barley Lentil Soup
Prep time: 10 minutesCooking time: 1 1⁄2 hoursTotal time: 1 2⁄3 hours


1 Tablespoon
1 clove
garlic, minced or 1/4 teaspoon garlic powder
1 cup
sliced onion
1 cup
sliced carrots
1 cup
sliced celery
1 can
(15 ounces) stewed, diced tomatoes
3 cups
chicken or vegetable broth (see notes)
3 cups
1 cup
dry lentils
2⁄3 cup
1⁄2 teaspoon
dried thyme
1 teaspoon
dried oregano
1 teaspoon
dried basil
salt and pepper to taste


  1. Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
  2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
  3. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
  4. Serve hot in a soup bowl.
  5. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
  • Use any fresh, frozen, or canned vegetables you have on hand.
Serving Size: 
1 cup
Nutritional Label: 
  • sliced apple
  • a glass of low-fat milk
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