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: ⅔ cup medium barley; ⅔ cup brown lentils; 1 cup sliced carrot; ½ cup finely sliced celery; 34-1 cup chopped onion; 1 teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon basil; 4 cups chicken bouillon; 2 cups hot water

Servings: persons

⅔ cup medium barley
⅔ cup brown lentils
1 cup sliced carrot
½ cup finely sliced celery
34-1 cup chopped onion
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon basil
4 cups chicken bouillon
2 cups hot water

1
Cook 2/3 cups barley in 3 cups boiling water about 20 minutes, drain and set aside.
2
(skip this step if using quick cooking barley).
3
Cook 2/3 cups lentils in 3 cups water about 5 minutes, drain and add to barley.
4
Add 4 cups chicken boullion and 2 cups hot water to large pot.
5
Set to medium heat.
6
Add in carrots, celery, and onion.
7
Then add in the barley and lentils.
8
Add the garlic powder, salt, and basil.
9
Simmer over medium heat for about 20 minutes, stirring occasionally.
10
Serve hot with a slice of bread.

804

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: ⅔ cup medium barley, ⅔ cup brown lentils, 1 cup sliced carrot, ½ cup finely sliced celery, 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

How did you like this recipe?

Frequently Asked Questions