Lentil & Barley Soup

Lentil & Barley Soup

Lentil & Barley Soup makes for a delicious, protein-packed dish that is excellent for the cold weather months. Try adding sausage or chicken, or maybe tempeh of white beans for added protein and flavor.


Serves: 6-8 Time: 60 minutes

Lentil & Barley Soup

  • 1 cup red lentils, rinsed
  • 8 cups vegetable broth
  • 1 cup pearl barley
  • 1 can diced tomatoes, drained & rinsed
  • 1/2 yellow onion, diced
  • 2-3 medium carrots, diced
  • 3-4 celery stalks, diced
  • 2-3 garlic cloves, minced
  • 1 tsp paprika
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp dried fennel
  • 1 tsp ground thyme
  • 1/2 tsp dried sage
  • 2 bay leaves
  • Black pepper to taste


  1. Begin by preparing your vegetables.
  2. In a large pot, set heat to medium-high and begin to sauté the onion, stir for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, celery, and garlic.
  3. Continue stirring the vegetables for about another 5 minutes, then add the tomatoes, seasonings, bay leaves, and vegetable broth. Bring the soup to a boil
  4. Add in the lentils and barley and reduce heat to medium-low, and simmer on a low boil, uncovered for 25-35 minutes or until the barley is cooked and the veggies are softened.
  5. Finally, remove the bay leaves.
  6. Serve and enjoy!

Nutrition Information

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