Barley and Lentil Soup

This barley and lentil soup is a hearty dish that packs a fiber punch. It pairs great with a slice of crusty bread, and it's super easy to make with just a handful of ingredients!

Barley and lentil soup is one of those dishes that are so nourishing and comforting you end up thinking, "Why haven't I tried this before?"

It's just the perfect soup to make on a spring day, as it combines the comfort of a winter meal with the freshness of seasonal ingredients.

Made from a combination of barley and lentils, this soup offers an impressive amount of fiber while also being packed with plant-based protein.

I mostly love this lentil barley soup because it's super flexible - you can toss in your go-to veggies or experiment with your favorite spices and fresh herbs.

Why you'll love this barley and lentil soup

• Wholesome and nutritious - The soup is a powerhouse of nutrition, packed with fiber, protein, vitamins, and minerals from the barley, lentils and veggies.
• Adaptable and customizable - Add any veggies you may have on hand and play with the fresh herbs to make this soup your own.
• Cozy and satisfying - A hot bowl of this lentil barley soup is just the kind of comfort food I love on a chilly day.

Ingredients and substitutions

Olive oil - Olive oil is perfect for sautéing your veggies and adding a rich, velvety texture to your soup.

Onion, carrots and celery - These three form the classic "mirepoix" base for your soup. Dice them on the small side if you want them to cook quickly.

Garlic - Feel free to adjust the amount of fresh garlic to your likening.

Fresh herbs - I used fresh thyme, basil and parsley to give the soup an aromatic lift. If you don't have these specific herbs on hand, don't worry! Try using rosemary, oregano, or even cilantro to switch up the flavor profile.

Diced tomatoes - I used diced tomatoes in this barley lentil soup. For a smoother soup, try using tomato puree or crushed tomatoes.

Pearl barley - Pearl barley adds a delightful chewiness and nutty flavor to the soup. You don't have to pre-soak it before adding it to the soup.

Green lentils - Lentils pack in protein and fiber, making this soup a nutritious meal. You can also use brown lentils here.

Cavolo nero (Tuscan kale) - This dark, leafy green adds texture and nutrients to your soup. You can substitute it with regular kale, Swiss chard, collard greens, or even spinach.

How to make lentil and barley soup

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.

Add the minced garlic and chopped fresh thyme to the pot, and cook for an additional 1-2 minutes. Next, add the diced tomatoes and stir to combine.

Stir in the rinsed and drained pearled barley and green lentils, and cook for 1-2 minutes to lightly toast the grains and lentils.

Pour in the vegetable broth and stir to combine.

Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 40-50 minutes, or until the barley and lentils are tender. Stir occasionally to ensure even cooking and to prevent sticking.

Once the barley and lentils are cooked, stir in the chopped cavolo nero. Cook for an additional 2-3 minutes or until the cavolo nero is tender but still retains some of its vibrant color.

Add the chopped fresh parsley, lemon juice and basil to the soup. Season with salt and pepper to taste, and stir well to combine.

Serve the soup hot, garnished with additional fresh herbs.

Leftovers and storage

• Store the lentil barley soup in the refrigerator for up to 3-4 days in an airtight container.
• Reheat the soup by transferring it to a saucepan and warming it over low-medium heat, stirring occasionally until heated through. Alternatively, heat it for 1-2 minutes in the microwave.
• This soup freezes well for up to 3 months.

Recipe notes and tips

• Barley and lentil soup is a hearty meal on its own, but you can make it even more delightful by serving it with some crusty bread to soak up that delicious broth.
• Add some more protein to the soup by stirring in some chickpeas or crispy tofu.
• If you enjoy a bit of heat in your soups, try adding a pinch of red pepper flakes, cayenne pepper, or smoked paprika to give it a little kick.
• Skip the barley and add potatoes instead and you're most of the way to my Spanish lentil soup.

If you liked this barley and lentil soup recipe, you might also like some of my other vegan recipes with barley:

• Chickpea and Pearl Barley Stew
• Krupnik (Polish Barley Soup)
• Mushroom Barley Soup
• Slow Cooker Pearl Barley Risotto
• Adzuki Beans Soup with Pearl Barley and Kale

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