Barley and Lentil Soup

This barley and lentil soup is perfect for a cold winter day. It’s cozy, hearty, and very nutritious. It’s the type of soup that alone will leave you satisfied, with no need for additional food. It’s pretty good!

Watch the step by step video of the recipe here:

📝 Ingredients You’ll Need

To make this rich and savory barley and lentil soup, you’re gonna need the following ingredients:

• 1/2 cup of pearl barley
• 1/2 cup of brown lentils
• 4 tablespoons of olive oil
• 1 large onion, minced
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) of diced tomatoes
• 8 cups of boiling water
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of paprika
• 4 teaspoons of salt
• 120 grams of spinach.

For optional garnish:

• Fresh parsley, chopped

👨🏻‍🍳 How to Make This Barley and Lentil Soup

Before starting, I rinsed the barley and lentils thoroughly to remove any impurities, then drained and set them aside.

In addition, I prepped my veggies, which made the whole process of timely adding them to the pan much smoother.

I heated the olive oil in a large pot over medium heat. Once hot, I added the onion and garlic, sautéing them for 30 seconds until they were soft and translucent.

Next, I added the chopped carrots and celery, also sautéing them for a few minutes to allow them to soften and for the flavors to meld.

Next, I poured in the rinsed barley and lentils and gave everything a good stir to combine with the veggies.

I poured in the diced tomato (from the can) and gave it a good stir before adding about 2 liters of water to the pan. Once the water was added, I threw in two bay leaves, 1 teaspoon of thyme, 1 teaspoon of paprika, and about 4 teaspoons of salt.

I increased the heat, bringing the whole mixture to a boil. Once it got to that point, I reduced the heat to a soft simmer, covered the pot, and let it cook for about 40 minutes, or until the barley and lentils became tender.

After 30 minutes, I folded in three handfuls of spinach, stirred, and closed the lid, allowing them to cook for the final 10 minutes. As the soup was almost ready, I tasted the broth to see if any salt adjustments were necessary.

Once the soup was ready, I ladled it into bowls and garnished it with fresh parsley. The result? A warm, hearty soup that will warm your soul!

Barley and Lentil Soup

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• Author: Alexandre Valente
• Total Time: 55 minutes
• Yield: 5–6 bowls 1x
• Diet: Vegan

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Description

Indulge in the warmth of a hearty bowl of barley and lentil soup. This soup is bursting with wholesome flavors and essential nutrients, making it the epitome of comfort food at its finest.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup of pearl barley
• 1/2 cup of brown lentils
• 4 tablespoons of olive oil
• 1 large onion, minced
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) of diced tomatoes
• 8 cups of boiling water
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of paprika
• 4 teaspoons of salt
• 120 grams of spinach
• Parsley to garnish (optional)

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Instructions

1. To start, make sure to give the barley and lentils a good rinse to remove any impurities. After rinsing, set them aside.
2. Next, chop up your vegetables and have them ready to add to the pan.
3. In a large pot over medium heat, heat up some olive oil.
4. Once heated, add in the chopped onion and garlic and sauté for about 30 seconds until they become soft and translucent.
5. After that, add in the chopped carrots and celery and sauté for a few minutes until they start to soften.
6. Finally, add in the rinsed barley and lentils and stir everything together with the vegetables.
7. Fold the diced tomatoes into the pot and combine well.
8. Next, pour 2 liters of water into the pot and add two bay leaves, 1 teaspoon of thyme, 1 teaspoon of paprika, and about 4 teaspoons of salt. Increase the heat and bring the mixture to a boil.
9. Once boiling, reduce the heat to a soft simmer, cover the pot, and let it cook for about 40 minutes or until the barley and lentils are tender.
10. After cooking for 30 minutes, add three handfuls of spinach to the pot. Stir and cover, then cook for the remaining 10 minutes.
11. Before serving, taste the broth to check if any salt adjustments are needed and garnish with parsley (optional). 

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Soup
• Cuisine: Eastern European

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