One-pot hearty lentil soup that’s packed with veggies, herbs and grains!
Barley Lentil Soup
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 black 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.
You might also like...
Red Wine Vinaigrette
Red Wine Vinaigrette
A combination of Italian spices, bright vinegar and tangy mustard makes a dressing to use in a variety of dishes.
Prepare:
10 minutes
Makes:
½ cup
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Beet Dip
Beet Dip
Fresh earthy flavor combined with tangy lemon and creamy tahini makes this a flavorful and colorful dip!
Prepare:
10 minutes
Makes:
2 cups
Prepare:
20 minutes
Makes:
2 cups
Fabulous Fig Bars
Fabulous Fig Bars
Sweet and buttery treat with crunchy walnuts and a dash of citrus. For breakfast, snack or on-the-go!
Prepare:
45 minutes
Cook:
30 minutes
Makes:
24 bars (about 2.5 x 2 inches)
Comments
I made this as directed, omitting salt. Fantastic. A keeper.
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.
I made this barley lentil soup and added some quinoa and more veggies corn, potatoes, peas, green beans and zucchini. Delisioso!!!