Barley And Lentil Soup Recipe

Warm up with this comforting and flavorful barley and lentil soup! Packed with protein and vegetables, this hearty recipe is perfect for a chilly evening. A family favorite for a reason, this easy-to-make soup is sure to become a staple in your kitchen. Get the recipe now!

Prep Time 20 mins
Cook Time 145 mins
Calories 316.3 kcal
Protein 30g
Rating 4.8 (20 Reviews)
Barley And Lentil Soup 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barley And Lentil Soup

  • Olive Oil
  • Onions
  • Garlic Cloves
  • Carrots
  • Celery
  • Red Bell Pepper
  • Sun Dried Tomatoes Packed In Oil
  • Dried Basil
  • Dried Oregano
  • Beef Broth
  • Crushed Tomatoes
  • Tomato Paste
  • Pearl Barley
  • Dried Lentils
  • Salt and Pepper, to taste
  • Fresh Parsley, for garnish
  • Vegetable Broth

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How to Make Barley And Lentil Soup

  1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
  2. Add chopped onion and sauté for 5 minutes, until softened.
  3. Add minced garlic, chopped carrots, and celery; cook for another 3-5 minutes, until slightly tender.
  4. Stir in red bell pepper, thyme, oregano, salt, and pepper.
  5. Cook for 2-3 minutes, until fragrant.
  6. Add vegetable broth, crushed tomatoes, and tomato paste. Bring to a boil.
  7. Stir in barley and lentils.
  8. Reduce heat to low, cover, and simmer for approximately 1 1/2 hours, or until barley and lentils are tender and the soup has thickened. Stir occasionally.
  9. If the soup becomes too thick, add more broth to reach your desired consistency.
  10. Season with additional salt and pepper to taste.
  11. Ladle into bowls and garnish with fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

56 g

Sugar

19g

Fat

6g

Carbs

16g