Barley and Lentil Soup

Barley and Lentil Soup

This amazing and satisfying Barley and Lentil soup recipe was handed down to me by my Grandmother.  It is healthy, hearty and delicious!

It is incredibly versatile,  so you can add in many other vegetables like;  parsnip, corn, green beans, mushroom, zucchini, garlic, peppers and spinach. You can also add in leftover chicken.  Or you can really mix it up and change the broth to a beef broth and even add in beef pieces.  There are many possibilities for you to enjoy it as you like.

Kids may even like to have noodles added in, big and small.

Here are all of the ingredients to get you started. The main soup recipe is usually what I will make, and I’ll generally only toss in an extra one or two things if that’s what I have on hand or want to use up.

You’ll want to have most of the ingredients ready.  Ahhh the prep stuff

Add your oil and butter to a large pot set to medium heat. Saute onion until translucent, you do not want them to brown.

Barley and Lentil Soup
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins

A simple hearty, healthy, versatile and delicious soup!  Its that feel good soup you need, that's filled with lots of great ingredients.

Course: Soup
Servings: 8 people
Calories: 448 kcal
Author: michelle
  • 1/2 cup chopped onion
  • 1/2 cup chopped clelery
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil extra virgin
  • 3-6 cups chicken broth sodium reduced
  • 2 1/2 cups canned diced tomatoes or one large can
  • 1/4 cup red lentils or any lentil
  • 1/3 cup barley
  • 1/4 tsp dried basil or 1 tsp fresh chopped
  • 1 carrot finely chopped
  • 2 tbsp dried parsley or fresh
  • salt and pepper
  1. In a large pot over medium heat heat the oil and butter.  Add in your onion and celery, cook over low heat until onions are translucent. About 5 minutes until tender.

  2. Add chicken broth and barley. Cover. Simmer 45 minutes.

    Note: the 3-6 cups of broth depends if you like your soup really chunky, broth and chunky or broth with chunky.

  3. Stir in tomatoes, carrots, lentil, basil, salt and pepper.  Cover and cook gently for 30 minutes.

  4. Stir and taste, season with more salt or pepper if needed. Stir in parsley before serving, reserving a little for garnish.  

  5. This soup is so versatile, you can add many other options of tastes and flavours to make it your own.

    I will usually double the recipe and will use 8 cups of broth. If I'm chopping anyways, and then I just freeze half for later.

    Enjoy!  Cheers

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