Barley Lentil Soup

A blue bowl filled with vegetable and barley soup, inspired by a classic lentil soup recipe, features carrots, greens, and tomatoes. It sits on a white cloth with slices of bread in the background.

Barley Lentil Soup

This Barley Lentil Soup is a hearty, comforting, meatless soup made with lentils, pearl barley, vegetables, and gently warming spices. A simple, one-pot recipe that’s perfect for cool-weather lunches or easy dinners.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Calories: 205kcal

Author: Stephanie Wilson

Ingredients

2 tablespoon olive oil
2 cups onion chopped (about 1 medium)
2 cups carrots peeled and chopped
2 garlic cloves minced
2 teaspoon ground cumin
1 cup dried lentils rinsed
4 cups vegetable broth (or chicken broth)
2 cups water
1 15-ounce canned diced tomatoes
1 tablespoon brown sugar
1 cinnamon stick
1/2 cup dry barley
3 cups Swiss chard chopped (or other green like kale or spinach)
salt and pepper to taste

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Instructions

Heat oil over medium heat in a Dutch oven and add onion and carrots; cook until the vegetables begin to soften. Add garlic and cumin and cook for another minute.
Stir in lentils, broth, tomatoes, brown sugar and cinnamon stick; bring the soup to a boil.
Reduce the heat to maintain a simmer and add barley. Cover and cook for about 60 minutes, or until the barley is tender.
Stir in the chard, cover, and cook until tender; about 5 minutes. Add parsley and season with salt and pepper to taste before serving.

Notes

Lentils: Brown lentils work best in this recipe because they hold their shape during the longer simmer.
Barley: Pearl barley does not need to be soaked before cooking.
Soup Consistency: The soup will continue to thicken as it sits; add a splash of broth or water when reheating if needed.
Storage: This soup tastes even better the next day and keeps well for meal prep.

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