easy as:

Barley Lentil Soup

Bowl with Spoon

Prep time:
10 minutes

Kitchen Timer

Cook time:
90 minutes

Fork

Servings:
10 cups

Did you know? Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon

Use any fresh, frozen, or canned vegetables you have on hand.

easy as:

Barley Lentil Soup

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Ingredients:

  • 1 tablespoon oil
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1 cup sliced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 can (15 ounces) stewed, diced tomatoes
  • 3 cups chicken or vegetable broth (see notes)
  • 3 cups water
  • 1 cup dry lentils
  • 2/3 cup barley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Directions:

1. Heat oil in large soup pan over medium-high heat.

2. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.

3. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.

4. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.

5. Serve hot in a soup bowl.

Refrigerate leftovers within 2 hours.

Did you know? Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon

Use any fresh, frozen, or canned vegetables you have on hand.

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Bowl with Spoon

Prep time:
10 minutes

Kitchen Timer

Cook time:
90 minutes

Fork

Servings:
10 cups