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Barley Lentil Soup

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

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. 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.
  4. Add the rest of the ingredients and bring to a boil. Lower the heat to a light simmer. Place a lid on the pan.
  5. Cook until the barley and lentils are tender, about 1 to 1 ½ hours. Serve hot.
  6. 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

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!!!

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