Barley and Lentil Soup

You know I had never even tried lentils until after Dan and I got married, now it's one of my favorite ingredients in a soup! It's perfect for a cold winter's day or any time you need a great meal. Barley Lentil Soup is filling, hearty, and doesn't require a lot of babysitting.

So, with a little bit of prep time and a few simple ingredients you will have a filling meal that doesn't break the bank and doesn't have any complicated steps. I call that a win-win!

What you’ll need: ingredients

Please refer to the printable recipe card at the bottom of this post for the exact measurements for the ingredients.

All of the ingredients to make the soup recipe. With print overlay of ingredients for clarification.

For the broth you can use vegetable stock, chicken stock or of course water! However using stock adds a little more flavor and it's what I prefer.
The soup finishes (fresh lemon juice and parsley) are optional, however it adds so much bright flavor.

Creative variations to try

Want to add some more vegetables to this hearty soup recipe? You can add diced bell peppers, spinach, kale or even Swiss chard to the soup for a little flavor and extra nutrition.
For a hint of spice add a pinch or two of red pepper flakes or cayenne pepper. Or, just add a dash of hot sauce on top of individual bowls.
You can also use a mixture of red and green lentils if you want to add a peppery flavor to your soup.

Step-by-step guide: instructions

This is an overview of the instructions. For complete directions, scroll down to the bottom.

#1 Saute the veggies with olive oil.

#2 Season the vegetables and continue to saute.

#3 Add the barley and bay leaf.

#4 Next add the stock and simmer until the barley is tender.

Soup stirred in a large pot is being finished with minced parsley.

#5 Finish the soup with a squeeze of lemon juice and minced parsley.

Watch and learn: recipe video

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Essential equipment for this recipe

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Frequently asked questions (FAQ's)

What is the difference between red and green lentils?

Green lentils have a peppery flavor, while red lentils taste more earthy. Red lentils also take less time to cook than green lentils.

Should barley be soaked before adding it to soup?

Since you are using pearled barley for this recipe, it doesn't need to soak first, it will look in the pot with the lentils.

Barley and Lentil Soup in a bowl with hands reaching out and graphing the bowl of soup.

Deb's tips for the perfect dish

Use pearl barley instead of hulled barley, the hull causes the barley to take longer to cook, so for this recipe, you will want to use the pearl.

Don't forget to remove the bay leaf from your soup before serving, biting into a tough leaf sure would be a surprise otherwise.
I like to give the lentils a quick rinse just like I do with all legumes to remove any dust or dirt.

How to store leftovers

Refrigerate - I think soup tastes even better the next day. So, store leftovers in an airtight container in the fridge for up to four days.

Freezer - You can also freeze this soup to eat later. Simply let it cool completely, then transfer to a freezer-safe container and freeze for up to three months.

Reheat - You can reheat single servings in the microwave for 1-2 minutes or you can also reheat it on the stovetop on medium heat.

A white bowl filled with Barley and Lentil Soup.

More recipes you'll love

Soups are one of my go-to meals during the cold winter months when we need something filling and hearty. Here are some of my go-to soup recipes. All of these are great for chilly days and to warm your soul!

Perfect pairings: what to serve with

Dan and I love to eat this soup with a simple salad like the Pear Salad Recipe, and for a little crunch, we add a slice or two of this Air Fryer Garlic Bread. And, you can't have a hearty meal without a simple sweet treat like these Peanut Butter Cheerio Bars.

I'd love for you to leave me a comment and let me know if you make this delicious soup recipe. And, if you have any questions, I'm happy to answer them for you, so that you can make this tasty dish.

Barley and Lentil Soup