There’s something undeniably comforting about a steaming bowl of barley lentil vegetable soup. Whenever I find myself craving a hearty, wholesome meal that feels like a hug in a bowl, this is the recipe I turn to.
Packed with fiber-rich lentils, nutty barley, and a colorful mix of vegetables, this soup isn’t just satisfying—it’s nourishing from the inside out.
Whether you’re looking for a cozy weeknight dinner or a make-ahead lunch that tastes even better the next day, this soup delivers comfort, flavor, and plenty of plant-based goodness.
Is Lentil Vegetable Soup Good For You?
Yes, lentil vegetable soup is good for you. It’s packed with fiber, which helps digestion and keeps you full longer.
The lentils provide plant-based protein, making it a great option for vegetarians. Plus, the vegetables are loaded with vitamins and minerals that support overall health.
I personally love it for its nutritional value and hearty flavor. It’s also low in calories, so it’s perfect for a light, nutritious meal.
How To Make Barley Lentil Vegetable Soup?
Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Course: Main / Soup
Cuisine: Global / Plant-Based
Yield: 8 servings
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Colander
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup pearl barley, rinsed
- 1 cup dried lentils (green or brown), rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon ground paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach, chopped (optional)
- Juice of ½ lemon (optional)
Instructions
1. Sauté The Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, allowing the vegetables to soften.
2. Add Grains, Legumes, And Liquids
Stir in the rinsed pearl barley and lentils. Add the diced tomatoes (with their juice), vegetable broth, and water. Mix in the dried thyme, ground paprika, and bay leaf. Season with salt and pepper to taste.
3. Simmer The Soup
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 60 minutes. Stir occasionally to prevent sticking. The soup is ready when the barley and lentils are tender.
4. Add Greens And Finish
If using, stir in the chopped spinach and cook for an additional 5 minutes until wilted. Remove the bay leaf. For a bright finish, add the juice of half a lemon. Adjust seasoning as needed.
Nutrition Facts Of Barley Lentil Vegetable Soup
- Calories: 210
- Protein: 11 g
- Fat: 3 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Sodium: 370 mg
Serving Suggestions Of Barley Lentil Vegetable Soup
I love pairing this soup with a slice of crusty whole-grain bread or a side salad for a complete meal. For added richness, a dollop of plain yogurt or a sprinkle of grated Parmesan cheese works wonders. If you’re vegan, a swirl of olive oil or a spoonful of nutritional yeast adds depth and flavor.
Tips And Variations Of Barley Lentil Vegetable Soup
Make It Spicy: Add a pinch of cayenne pepper or a diced jalapeño for heat.
Boost The Veggies: Incorporate other vegetables like zucchini, bell peppers, or green beans for variety.
Herb It Up: Fresh herbs like parsley, basil, or dill can be added at the end for a fresh flavor.
Grain Swap: If you don’t have barley, quinoa or farro are excellent substitutes.
Protein Boost: Add cooked chickpeas or tofu cubes for extra protein.
Note
This soup stores beautifully. I often make a large batch and refrigerate leftovers for up to 4 days. It also freezes well—just cool it completely before transferring to freezer-safe containers.
When reheating, you may need to add a splash of water or broth, as the grains tend to absorb liquid over time.
Conclusion
My barley lentil vegetable soup is more than just a meal; it’s a comforting embrace in a bowl. Whether you’re seeking warmth on a chilly day or a nutritious dish to nourish your body, this soup delivers.
It’s simple to make, versatile, and packed with wholesome ingredients. Give it a try, and let it become a staple in your kitchen as it has in mine.
Barley Lentil Vegetable Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Colander
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 cup pearl barley rinsed
- 1 cup dried lentils green or brown, rinsed
- 1 can 14.5 oz diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon ground paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach chopped (optional)
- Juice of ½ lemon optional
Instructions
Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, allowing the vegetables to soften.
Add Grains, Legumes, And Liquids
- Stir in the rinsed pearl barley and lentils. Add the diced tomatoes (with their juice), vegetable broth, and water. Mix in the dried thyme, ground paprika, and bay leaf. Season with salt and pepper to taste.
Simmer The Soup
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 60 minutes. Stir occasionally to prevent sticking. The soup is ready when the barley and lentils are tender.
Add Greens And Finish
- If using, stir in the chopped spinach and cook for an additional 5 minutes until wilted. Remove the bay leaf. For a bright finish, add the juice of half a lemon. Adjust seasoning as needed.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.