Lentil Barley Soup is a classic favorite, so we knew we needed to add it to our recipe collection! Our version includes fresh veggies, like celery, carrots, onions, and spinach, along with lentils, barley, vegetable broth, and an abundance of dried spices for maximum flavor. You can make it in just over an hour for a hearty lunch or dinner that can easily be meal prepped in advance.
Warm and comforting comfort food filled with vegetables!
In our opinion, comfort food doesn't have to feel heavy or be filled with super rich ingredients. While decadent recipes have their time and place, we often love warm, nourishing meals, like our abundance of soup recipes, when we're craving something comforting.
Our one-pot Lentil Barley Soup is sure to warm you up in those chilly Fall or Winter months and is best served with homemade garlic bread for soaking up the broth. We decided to stick to fairly traditional pantry ingredients, allowing the flavors of the soup itself to really shine.
However, if you're looking for a more unique lentil soup recipe, our Moroccan Chickpea Lentil Stew can provide the same nourishing, comforting feel, but with warm spices, like ginger, coriander, and cinnamon, providing a more ethnic blend of flavors.
Key Ingredients Needed for Homemade Lentil Barley Soup
- Green or brown lentils: We recommend these lentils over red lentils because they hold their shape much better and provide an earthy, mild flavor.
- Pearl barley: Provides a softer texture than hulled barley and is quicker to cook too.
- Lemon juice: We always recommend fresh squeezed lemon juice, over store-bought, if possible. In this recipe, it balances out the flavors of the soup without making it taste too lemony or acidic.
How to Make Lentil Barley Soup
- Measure and look through lentils and barley to remove any rocks or debris that might be mixed in. Add to a large bowl, cover with 1 to 2 inches of water. Soak for 30 to 40 minutes, while you prep the rest of the ingredients and begin cooking the soup.
- Pour oil into a large pot over medium heat. Add onions and cook for 3 to 4 minutes, stirring intermittently. Stir in garlic and cook for 1 more minute.
- Add diced carrots, celery, tomato paste, oregano, cumin, coriander, paprika, salt, and pepper. Stir to combine. Cook for 3 to 4 minutes.
- In a colander, drain and rinse lentils and barley. Add them to the pot.
- Pour in 7 cups of broth. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 25 minutes. Stir halfway through cooking.
- After 25 minutes, add spinach, parsley, and lemon juice. Stir again to combine. Cook for 10 to 15 additional minutes.
- Taste and add more salt and pepper, if desired. The soup is meant to be thicker as the lentils and barley will absorb liquid, but you can add up to an additional 1 cup of broth depending on your desired consistency.
Top Tips from the CK Test Kitchen!
- Don't skip soaking the lentils and barley! This helps to remove excess starch and reduce cooking time. Luckily, you can just let them soak as you work on the rest of the soup so it doesn't add any additional preparation time to the recipe!
- Dice the vegetables uniform in size. Make sure to cut the onions, carrots, and celery identical in size so they all cook at the same rate. If you have large and small pieces, some will turn mushy while others remain too hard.
More Lentil Soup Recipes You'll Love
We can't wait for you to cook up this Lentil Barley Soup in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Recipe
Lentil Barley Soup
Ingredients
Method
- Measure and look through lentils and barley to remove any rocks or debris that might be mixed in. Add to a large bowl, cover with 1 to 2 inches of water. Soak for 30 to 40 minutes, while you prep the rest of the ingredients and begin cooking the soup. This will help to remove excess starch and reduce cooking time.
- Pour oil into a large pot over medium heat. Add onions and cook for 3 to 4 minutes, stirring intermittently. Stir in garlic and cook for 1 more minute.
- Add diced carrots, celery, tomato paste, oregano, cumin, coriander, paprika, salt, and pepper. Stir to combine. Cook for 3 to 4 minutes.
- In a colander, drain and rinse lentils and barley. Add them to the pot.
- Pour in 7 cups of broth. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 25 minutes. Stir halfway through cooking.
- After 25 minutes, add spinach, parsley, and lemon juice. Stir again to combine. Cook for 10 to 15 additional minutes.
- Taste and add more salt and pepper, if desired. The soup is meant to be thicker as the lentils and barley will absorb liquid, but you can add up to an additional 1 cup of broth depending on your desired consistency.
Notes
- Don't skip soaking the lentils and barley! Luckily, you can just let them soak as you work on the rest of the soup so it doesn't add any additional preparation time to the recipe!
- Dice the vegetables uniform in size. Make sure to cut the onions, carrots, and celery identical in size so they all cook at the same rate.
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