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Barley Lentil Soup

NotesCooking for a Crowd?

Recipe Notes

  • 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.

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Ingredients

1 Tablespoon
oil
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
water
1 cup
dry lentils
2⁄3 cup
barley
1⁄2 teaspoon
dried thyme
1 teaspoon
dried oregano
1 teaspoon
dried basil
salt and pepper to taste

Directions

  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.

Notes

  • 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.
Photo of Barley Lentil Soup
Prep time: 10 minutes
Cooking time: 1 1⁄2 hours
Makes: 10 cups
Nutrition Facts: View Label
Last updated: 01/30/19

2 Comments for "Barley Lentil Soup"

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!!!

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