Lentil and Barley Soup Recipe

Name: Lentil and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or butter; 1/2 cup chopped onions; 1/4 cup chopped celery; 1/4 cup chopped carrots; 1 bay leaf; 1/2 teaspoon ground sage; 1/4 cup chopped Italian parsley; ⅓ cup barley; 1/2 cup lentils; 6 cups water; Salt and freshly ground black pepper; 6 to 8 fresh sage leaves

Servings: persons

2 tablespoons olive oil or butter
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1 bay leaf
1/2 teaspoon ground sage
1/4 cup chopped Italian parsley
⅓ cup barley
1/2 cup lentils
6 cups water
Salt and freshly ground black pepper
6 to 8 fresh sage leaves

1
Heat the oil or butter in a large, heavy saucepan.
2
Add the onions, celery and carrots and saute slowly until tender.
3
Stir in the bay leaf, ground sage and parsley.
4
Pick over the lentils and add them.
5
Add the water, bring to a simmer and cook, partly covered, for about 45 minutes, until the lentils and barley are tender.
6
If the soup has become too thick add additional water.
7
Season to taste with salt and pepper and serve garnished with fresh sage leaves.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil or butter, 1/2 cup chopped onions, 1/4 cup chopped celery, 1/4 cup chopped carrots, and more.

Yes, Lentil and Barley Soup 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.

Lentil and Barley Soup

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