Print Recipe
4 from 3 votes

Barley Lentil Soup

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Mains & Sides
Servings: 10 cups

Ingredients

  • 1 tbsp oil
  • 1 clove garlic, minced or 1/4 tsp garlic powder
  • 1 cup sliced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 can (15 oz.) stewed, diced tomatoes
  • 3 cups chicken or vegetable broth, or water
  • 3 cups water
  • 1 cup dry lentils
  • 2/3 cup barley
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste

Instructions

  • Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
  • 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.
  • Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
  • Serve hot in a soup bowl.
  • Refrigerate leftovers within 2 hours.

Notes

  • 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.