This barley lentil soup is warm, hearty, and easy to make in one pot. Pear barley and lentils cook together in flavorful broth to create a filling, nutritious soup. Simple vegetables like carrots, celery, onion, and garlic add taste, while anti-inflammatory spices like curry powder, coriander, and black pepper give it a cozy comforting flavor.
This healthy barley lentil soup is rich in fiber, plant protein, and natural antioxidants, making it perfect for a balance meal. Whether you want a hearty winter soup or a simple lentil and barley soup for meal prep, it's budget-friendly and satisfying.
This barley lentil soup is hearty and comforting, similar to my Instant Pot Lentil Soup and Instant Pot Bacon Lentil Soup recipes.
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Ingredients for Barley Lentil Soup
Here are the ingredients you need to make this barley lentil soup:
- Pearl barley. Adds a chewy texture and makes the soup filling.
- Lentils. Provide plant protein and help thicken the soup.
- Onion and garlic. Create a savory, flavorful base with natural anti-inflammatory benefits.
- Carrots and celery. Add sweetness, crunch, and depth to the soup.
- Broth. Forms the flavorful cooking base for barley and lentils. Use chicken broth, or swap with vegetable broth to make it vegan.
- Olive oil. Used for sautéing and adding healthy fat.
- Spices (curry powder, coriander, and black pepper). Give warmth, earthy flavor, and anti-inflammatory benefits.
- Salt. Balances and enhances all the flavors
- Bay leaf. Adds subtle depth while the soup simmers.
- Canned tomatoes. Gives the broth a slight tang, which brightens the overall flavor and balances richness from grains or fats.
- Lemon juice and lemon zest. Adds a fresh, tangy finish to enhance all the flavors.
- Fresh cilantro. For a vibrant green garnish when serving the soup.
How to Cook Barley Lentil Soup:
Sauté Aromatics
Heat olive oil in a pot and cook onion, carrots, celery, and garlic until soft and fragrant.
Add Tomatoes, broth, grains and Spices
Add the canned tomatoes and scrape the bottom of the pot to loosen the browned bits.
Add Broth, Grains and Spices
Add pearl barley, lentils, curry powder, bay leaves, black pepper, and ground coriander. Mix well.
Bring the mixture to a boil
Bring the mixture to a boil then cover and cook on low heat until the barley and lentils are tender, about 30-40 minutes.
Simmer
Once boiling, reduce the heat to low, cover the pot and cook until the barley and lentils are tender, about 30-40 minutes.
Season and finish
Add salt to taste. Remove bay leaf and stir in the lemon zest. Squeeze in lemon juice before serving.
Tips for the Best Barley lentil Soup:
- Rinse barley and lentils. This removes dust and makes the soup taste cleaner.
- Pick good broth. Chicken or vegetable broth adds flavor. Homemade broth is even better.
- Cook barley and lentils together. Add them at the same time so they cook evenly.
- Take time to sauté. Cook onion, garlic, carrot, celery slowly to make the flavor richer.
- Simmer slowly. Low heat keeps the grains from getting mushy and help flavors mix.
- Add tomatoes to deglaze a pan. Canned tomatoes help loosen the pan and add color and flavor.
- Add lemon zest and lemon juice at the end. Makes the soup bright and fresh.
- Check the thickness. Add more broth if it's too thick. Remember, the soup will thicken as it sits, so don't worry if it seems a bit thin at first. It's actually a good thing. I don't recommend cooking it until it thickens too much, or it can turn into a stew-like texture.
Storage:
Let the barley lentil soup cool to room temperature. Store it in an airtight container in the fridge for up to 4-5 days. You can also freeze it for up to 3 months and reheat until hot before eating.
For additional food safety tips, check out this resource.
📖 Recipe
Barley Lentil Soup
Equipment
Ingredients
- 1 cup pearl barley
- 1 cup green lentils
- 2 cups chopped yellow onion
- 1 cup diced carrots
- ½ cup diced celery
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 14 oz canned tomatoes
- 8 cups chicken or vegetable broth
- 1 tablespoon curry powder
- ½ teaspoon ground black pepper, (or more)
- 1 teaspoon ground coriander
- 2 bay leaves
- 1 tablespoon lemon zest
- freshly squeezed lemon juice, (as needed for serving)
- salt, (as needed)
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 1 minute, until fragrant.
- Stir in the canned tomatoes, scrapping up any browned bits from the bottom of the pan to deglaze. Add the broth, barley, lentil, curry powder, ground coriander, black pepper, and bay leaves. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes. Turn off the heat.
- Taste and adjust the seasoning with salt as needed. Stir in the lemon zest. Serve with a squeeze of fresh lemon juice, and chopped cilantro, to taste.
Rika says
This barley lentil soup is so comforting and flavorful. Absolutely delicious!