Ingredients for Barley Lentil Soup
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ¼ teaspoon pepper
- ½ teaspoon salt (or to taste)
- 6 cups vegetable or chicken stock
- 2 cups water
- 1 cup brown lentils, rinsed
- ½ cup barley, rinsed
- ¼ cup fresh parsley, chopped
- ½ cup plain nonfat yogurt (for serving)
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How to Make Barley Lentil Soup
- Heat olive oil in a large saucepan or soup pot over medium heat.
- Add chopped onion, minced garlic, chopped carrot, and chopped celery. Saute until onions are softened, about 5 minutes.
- Stir in dried thyme, dried marjoram, and black pepper. Cook for 1 minute more.
- Pour in vegetable or chicken stock and water. Add rinsed lentils and barley.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 40 minutes, or until barley and lentils are tender. Stir occasionally.
- Stir in chopped fresh parsley.
- To serve, ladle soup into bowls. Top each serving with a dollop of plain yogurt, if desired. Garnish with extra chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
2g
Carbs
9g
