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4.10
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11
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Barley Lentil Soup
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
40
minutes
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.