Barley Lentil Soup Recipe

Name: Barley Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Extra virgin olive oil; 2 c. Minced onions - (abt 2 small onions); 2 x Garlic cloves - ( to 3) peeled, and crushed through a press; 1/2 c. Minced celery; 1 c. Minced carrot; 4 ounce Sliced mushrooms - (abt 2 c.); 1 c. Pearled barley rinsed under cool water, and liquid removed; 1 c. Lentils rinsed under cool water and liquid removed; 1 can Crushed tomatoes with Italian seasoning - (28 ounce); 2 x Vegetarian vegetable bouillon cubes; 10 c. Water or possibly more; 1 tsp Salt; 1/2 tsp Dry thyme leaves; 1/2 tsp Dry rosemary leaves; 5 1/2 c. Parmesan cheese divided

Servings: persons

1 Tbsp. Extra virgin olive oil
2 c. Minced onions - (abt 2 small onions)
2 x Garlic cloves - ( to 3) peeled, and crushed through a press
1/2 c. Minced celery
1 c. Minced carrot
4 ounce Sliced mushrooms - (abt 2 c.)
1 c. Pearled barley rinsed under cool water, and liquid removed
1 c. Lentils rinsed under cool water and liquid removed
1 can Crushed tomatoes with Italian seasoning - (28 ounce)
2 x Vegetarian vegetable bouillon cubes
10 c. Water or possibly more
1 tsp Salt
1/2 tsp Dry thyme leaves
1/2 tsp Dry rosemary leaves
5 1/2 c. Parmesan cheese divided

1
In a kettle or possibly Dutch oven, heat oil over medium-high heat.
2
Add in onions and garlic; brown slightly.
3
Stir in celery, carrot and mushrooms.
4
Cook till celery is soft.
5
Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 c. water.
6
Add in salt, thyme and rosemary.
7
Bring mix to a boil; cover and reduce heat to a simmer.
8
Cook for 1 1/2 hrs or possibly till barley and lentils are soft.
9
Add in more water if soup becomes too thick.
10
To serve, sprinkle each portion with 2 Tbsp.
11
Parmesan cheese.

1703

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. Extra virgin olive oil, 2 c. Minced onions - (abt 2 small onions), 2 x Garlic cloves - ( to 3) peeled, and crushed through a press, 1/2 c. Minced celery, and more.

Yes, Barley Lentil Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!