Barley and Lentil Soup

Why You’ll Love Barley and Lentil Soup Recipe

This Barley and Lentil Soup combines simple pantry staples and fresh vegetables to create a satisfying meal with plenty of texture and flavor. Caramelizing the tomato paste and sautéing the vegetables before adding the broth builds a deeper, richer base without requiring complicated preparation.

It is also an excellent meatless option when prepared with vegetable broth. Lentils, barley, cannellini beans, mushrooms, and vegetables make every bowl substantial and satisfying. Since the soup stores and reheats well, it is especially convenient for meal prep and make-ahead lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Onion: A medium chopped onion creates an aromatic foundation and adds natural sweetness as it cooks.
• Carrots: Chopped carrots provide subtle sweetness, color, and texture.
• Celery: Celery adds a classic savory flavor to the vegetable base.
• Garlic: Minced garlic gives the broth an additional layer of aromatic flavor.
• Baby bella mushrooms: These mushrooms add an earthy, savory quality and a pleasantly hearty texture.
• Tomato paste: Caramelizing the tomato paste concentrates its flavor and gives the broth extra depth.
• Diced tomatoes: A can of diced tomatoes adds acidity, richness, and plenty of tomato flavor.
• Chicken or vegetable broth: Eight cups of broth create the flavorful liquid base. Use vegetable broth to keep the soup vegetarian.
• Lentils: Lentils become tender as the soup simmers and help make each serving more substantial.
• Barley: Barley adds a pleasantly chewy texture while absorbing the flavors of the broth.
• Cannellini beans: These creamy white beans add another hearty element to the soup.
• Olive oil: Used for sautéing the vegetables and developing their flavor.
• Bay leaves: Bay leaves gently season the broth while the soup simmers.
• Dried thyme: Thyme complements the mushrooms, vegetables, beans, and barley.
• Salt: Seasoning gradually throughout the cooking process helps bring out the flavors of the vegetables and broth.

Directions

1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and carrots. Cook for 3–4 minutes, stirring occasionally, and season with a small pinch of salt.
2. Continue cooking the vegetables until the onion becomes slightly translucent, about 6–8 minutes total.
3. Stir in the chopped baby bella mushrooms and sauté for about 3 minutes. Add the minced garlic and continue cooking for another 2 minutes.
4. Push the vegetables toward the sides of the pot to create an open area in the center. Add the tomato paste and spread it over the exposed surface of the pot. Let it caramelize for about 2 minutes before stirring it into the vegetables.
5. Pour in the diced tomatoes and bring the mixture to a gentle simmer. Cook for about 5 minutes. Stir in the dried thyme and another small pinch of salt.
6. Pour in the chicken or vegetable broth and bring the soup to a boil.
7. Reduce the heat to maintain a gentle simmer and add the bay leaves. Partially cover the pot, leaving a small opening for steam to escape. Simmer for 25 minutes.
8. Add the barley, lentils, and drained cannellini beans. Return the soup to a simmer and cook for another 25 minutes, or until the barley and lentils are tender. Stir occasionally, especially toward the end of cooking.
9. If the soup becomes thicker than desired as the barley cooks, stir in a little additional broth or water until it reaches your preferred consistency. Taste and adjust the salt as needed.
10. Remove the pot from the heat and discard the bay leaves. Ladle the soup into bowls and serve warm.

Servings and timing

Servings: 6

Prep Time: Approximately 15 minutes

Cook Time: Approximately 1 hour

Total Time: 1 hour 15 minutes

The exact cooking time can vary slightly depending on the type of barley and lentils used. The soup is ready when both are tender but still retain a pleasant texture.

Variations

Vegetarian version: Use vegetable broth instead of chicken broth for a completely meatless soup.

Add leafy greens: Stir chopped spinach, kale, or Swiss chard into the soup during the final few minutes of cooking.

Make it spicy: Add crushed red pepper flakes along with the thyme for a gentle kick of heat.

Add more herbs: Rosemary, oregano, or Italian seasoning can be used alongside the thyme for a more herbaceous broth.

Change the beans: Great Northern beans, navy beans, or chickpeas can replace the cannellini beans.

Use different mushrooms: Cremini, white button, or a mixture of mushrooms will all work well.

Make it more tomato-forward: Add a little extra tomato paste for a richer tomato flavor and deeper-colored broth.

Add lemon: A small squeeze of fresh lemon juice just before serving can brighten the earthy flavors of the lentils, barley, and mushrooms.

Storage/Reheating

Refrigerator: Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 4 days.

Freezer: The soup can be frozen in airtight, freezer-safe containers for up to 3 months. Leave some room at the top of each container because the soup may expand as it freezes. Thaw overnight in the refrigerator before reheating when possible.

Stovetop reheating: Place the soup in a saucepan and warm over medium-low heat, stirring occasionally, until heated through.

Microwave reheating: Transfer an individual serving to a microwave-safe bowl and heat in intervals, stirring between each one, until thoroughly hot.

The barley and lentils will continue absorbing broth during storage, so leftovers may become considerably thicker. Add a splash of broth or water while reheating to restore the original soup-like consistency.

FAQs

1. Do I need to cook the barley before adding it to the soup?

No. The barley is added directly to the pot and cooks in the broth, allowing it to absorb the soup’s savory flavors as it becomes tender.

2. Do I need to cook the lentils beforehand?

No. Dry lentils can go directly into the simmering soup. Rinse and sort them before adding them to the pot.

3. What type of lentils work best for Barley and Lentil Soup?

Brown or green lentils are particularly suitable because they become tender while generally maintaining their shape. Red lentils soften much more quickly and will produce a creamier, less textured soup.

4. What kind of barley should I use?

Pearl barley is a convenient choice because it cooks relatively quickly and develops a tender, pleasantly chewy texture. Hulled barley generally requires a longer cooking time.

5. Can I make this soup vegetarian?

Yes. Simply prepare the recipe with vegetable broth rather than chicken broth. The mushrooms, beans, lentils, barley, tomatoes, and aromatics provide plenty of hearty flavor without meat.

6. Why did my soup become so thick?

Barley and lentils absorb a significant amount of liquid during cooking and continue absorbing it as the soup sits. Stir in additional broth or water until the soup reaches your desired consistency.

7. Can I make Barley and Lentil Soup ahead of time?

Yes. This is an excellent make-ahead soup because the flavors have time to develop during storage. You may need to add extra broth when reheating because the barley will continue absorbing liquid.

8. Can I freeze Barley and Lentil Soup?

Yes. Let the soup cool completely and transfer it to freezer-safe containers. Freeze it for up to 3 months and thaw it in the refrigerator before reheating.

9. Can I leave out the mushrooms?

Yes. The mushrooms contribute savory flavor and texture but aren’t essential. You can simply omit them or replace them with additional carrots, celery, beans, or another vegetable you enjoy.

10. What can I serve with Barley and Lentil Soup?

This hearty soup pairs particularly well with crusty bread, garlic bread, dinner rolls, or a simple green salad. Since barley, lentils, and beans make the soup quite filling, it can also be served on its own as a complete meal.

Conclusion

Barley and Lentil Soup turns everyday vegetables and pantry staples into a warm, hearty meal that’s full of satisfying textures and savory flavor. Tender lentils, chewy barley, creamy cannellini beans, earthy mushrooms, and vegetables simmer together in a tomato-infused broth for a comforting one-pot dish.

Whether you’re preparing it for a cozy family dinner, making lunches for the week, or stocking the freezer with an easy meal, this soup is a practical recipe worth keeping on hand. Serve it steaming hot with a slice of crusty bread for a simple and satisfying meal.

Barley and Lentil Soup

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A hearty and comforting barley and lentil soup packed with tender vegetables, mushrooms, beans, and savory herbs. This wholesome one-pot soup is filling enough for a satisfying meal.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, minced
• 8 oz baby bella mushrooms, chopped
• 1 tbsp tomato paste
• 1 14 oz can diced tomatoes
• 8 cups chicken or vegetable broth
• 1/2 cup lentils
• 1/2 cup barley
• 1 14 oz can cannellini beans
• 2 tbsp olive oil
• 2 bay leaves
• 1/2 tbsp dried thyme
• salt

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots and cook for 3-4 minutes, stirring occasionally. Season with a pinch of salt.
2. Continue cooking until the onions are slightly translucent, about 6-8 minutes. Stir in the mushrooms and saute for about 3 minutes.
3. Add the garlic and saute for 2 minutes. Make space in the center of the pot and add the tomato paste. Spread it over the surface of the pot and let it caramelize for 2 minutes, then stir it into the vegetables.
4. Pour in the diced tomatoes and bring to a simmer. Cook for 5 minutes, then stir in the thyme and another small pinch of salt.
5. Pour in the broth and bring the soup to a boil. Reduce the heat to a simmer and add the bay leaves. Partially cover the pot, leaving space for steam to escape, and simmer for 25 minutes.
6. Add the barley, lentils, and cannellini beans. Return to a simmer and cook for another 25 minutes, or until the barley and lentils are tender.
7. Remove the pot from the heat and discard the bay leaves. Taste and adjust the salt as needed, then serve warm.

Notes

• Vegetable broth can be used to keep the soup vegetarian.
• Seasoning with small amounts of salt throughout cooking helps build flavor.
• If the soup becomes thicker than desired, stir in additional broth or water before serving.
• Store leftovers in an airtight container in the refrigerator and reheat gently before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 330 kcal
• Sugar: 8 g
• Sodium: 850 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 12 g
• Protein: 15 g
• Cholesterol: 0 mg