Warm and hearty, this Lentil Barley Soup is the perfect comfort food for a chilly day. It’s packed with nutritious ingredients like earthy lentils, nutty barley, and a variety of vegetables, making it a satisfying, fiber-rich meal that’s as nourishing as it is delicious. This soup’s natural richness and depth come from the slow simmer of aromatics, herbs, and wholesome vegetables. It’s also versatile, allowing you to customize the vegetables to your liking. Serve it with crusty bread for a comforting bowl that’s wholesome, filling, and easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced (optional)
- 1 cup green or brown lentils, rinsed
- 1/2 cup pearl barley, rinsed
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add Vegetables: Stir in the carrots, celery, and mushrooms (if using), cooking for another 3-4 minutes until they begin to soften.
- Add Lentils and Barley: Add the lentils and barley to the pot, stirring to coat them in the oil and vegetables.
- Simmer the Soup: Pour in the vegetable broth and diced tomatoes, then add thyme, rosemary, and the bay leaf. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the lentils and barley are tender.
- Season and Serve: Season the soup with salt and pepper to taste. Remove the bay leaf, then ladle the soup into bowls and garnish with fresh parsley.
This soup tastes even better the next day as the flavors meld together. Enjoy with a slice of fresh, crusty bread for a complete meal.
