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
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
- Add chopped onion and sauté for 5 minutes, until softened.
- Add minced garlic, chopped carrots, and celery; cook for another 3-5 minutes, until slightly tender.
- Stir in red bell pepper, thyme, oregano, salt, and pepper.
- Cook for 2-3 minutes, until fragrant.
- Add vegetable broth, crushed tomatoes, and tomato paste. Bring to a boil.
- Stir in barley and lentils.
- 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.
- If the soup becomes too thick, add more broth to reach your desired consistency.
- Season with additional salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
19g
Fat
6g
Carbs
16g