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
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.