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A bowl filled with lentil barley soup with a hunk of bread dunking into the broth.
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Barley and Lentil Soup

This simple stew makes a wonderful weeknight meal. It's an easy recipe that has all the earthy flavor you love with lentils. The added benefit of the barley makes it very hearty as well.
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 336kcal
Author Deb Clark

Equipment

  • 1 Soup Pot

Ingredients

  • 1 large onion diced
  • 3 carrots peeled and diced
  • 1 stalk celery diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 cups red lentils
  • ½ cup barley
  • 1 bay leaf
  • 1 ½ teaspoons cumin
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 8 cups vegetable or chicken stock
  • optional garnish - juice of one lemon and two tablespoons of minced parsley

Instructions

  • Place a large soup pot over medium heat. Add the olive and diced onion, carrots and celery. Saute 6-8 minutes until the vegetables begin to soften.
  • Add the garlic, and italian seasoning, lentils and barley. Toast and saute for a minute or two until the garlic is and spices are fragrant.
  • Pour in the stock. Increase the heat to high and bring to a boil. Then cover the soup pot and reduce the heat to medium-low. Simmer for one hour, stirring occasionally.
  • Remove from the heat and season with salt, and if you're adding garnishes, squeeze in half a lemon and the minced parsley. Stir well and enjoy!

Nutrition

Calories: 336kcal | Carbohydrates: 48g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 659mg | Potassium: 853mg | Fiber: 17g | Sugar: 7g | Vitamin A: 3882IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 5mg