Lentil Vegetable Soup Recipe

Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups green lentils; ⅓ cup barley; 8 cups water; 1 tablespoon sunflower oil; 1 cup chopped onion; 1 cup chopped carrot; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon basil; ½ teaspoon oregano; 1 ½ cups sliced celery; ½ cup minced fresh parsley; 1 tablespoon tamari; ½ teaspoon black pepper

Servings: persons

1 ½ cups green lentils
⅓ cup barley
8 cups water
1 tablespoon sunflower oil
1 cup chopped onion
1 cup chopped carrot
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon basil
½ teaspoon oregano
1 ½ cups sliced celery
½ cup minced fresh parsley
1 tablespoon tamari
½ teaspoon black pepper

1
Sort and rinse the lentils.
2
Combine the lentils, barley, and water in a soup pot and cook for 1 hour, leaving cover slightly ajar; add more water if needed.
3
Heat the oil in a fry pan and saute the onions, carrots and garlic with the herbs.
4
After the onions begin to brown, add celery.
5
Cook a few minutes longer and add to lentils.
6
Simmer for another 45 minutes, covered, stirring occasionally.
7
Check seasoning.
8
Add parsley, tamari and pepper.

187

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 14 ingredients. The key ingredients include: 1 ½ cups green lentils, ⅓ cup barley, 8 cups water, 1 tablespoon sunflower oil, and more.

Yes, Lentil Vegetable 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 Vegetable Soup

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