Barley Lentil Soup
There’s nothing more comforting than a warm, hearty bowl of Barley Lentil Soup on a chilly day. Packed with wholesome ingredients like tender potatoes, earthy mushrooms, and nutritious lentils, this soup is both filling and nourishing. The combination of barley and lentils creates a rich, slightly chewy texture, while cumin and garlic add a deep, savory flavor.
I always enjoy a cozy bowl of soup as a comfort food, and this barley and lentil soup recipe has become one of my go-to soups when I want a plant-based barley soup. This recipe was inspired by my Lentil soup recipe which I enjoyed so much that I just had to redo it and add more veggies and barley this time. I also find it budget-friendly as all the ingredients are often available in my pantry or fridge. It’s made with a few simple ingredients but gives a delightful blend of flavors and textures.
Ingredients
- Barley – I used pearl barleys, but you are welcome to use any type of barleys.
- Lentils– I used red lentils, I don’t think the color matters hey.
- Potatoes
- Mushrooms – I went with button mushrooms but I’m sure any other common mushrooms will work.
- Carrots
- Onion– I always use yellow onion for cooking and red for salads, your kitchen your choice.
- Celery
- Vegetable broth – I used vegetable broth simply because I wanted it to be plant-based soup, you are more than welcome to incorporate some meaty flavors with chicken or beef broth.
- Garlic
- Olive oil
- Ground cumin
- Salt and pepper
How to make Barley and Lentil Soup
Prepare the vegetables:
- Peel the potatoes and cut them into bite-sized chunks.
- Peel and dice the carrot.
- Remove the onion skin and finely chop the onion.
- Rinse the mushrooms, then slice them.
- Chop the celery into small pieces.
Sauté the base:
- Heat 2 tablespoons of olive oil in a large deep pot over medium heat.
- Add the chopped onion, carrot, and celery. Stir and cook for 5 minutes until they soften.
Add more ingredients:
- Add the sliced mushrooms and minced garlic.
- Sprinkle in 1 teaspoon of ground cumin. Stir and sauté for another 3 minutes.
Simmer the soup:
- Add the barley, lentils, and chopped potatoes to the pot.
- Pour in 4 cups of vegetable broth and 1 cup of water.
- Stir everything together and bring the soup to a boil.
- Once boiling, reduce the heat to medium and let it simmer for 30 to 35 minutes. Stir occasionally.
Check for doneness & season:
- Taste the soup and adjust the seasoning if needed. A pinch of salt and a sprinkle of pepper should be enough.
- Check if the potatoes, barley, and lentils are fully cooked. The barley will be naturally chewy, so don’t mistake that for being undercooked!
Serve & enjoy!
- Once everything is tender and well-seasoned, your Barley Lentil Soup is ready to serve. Enjoy it warm!
Common mistakes to avoid and Tips
- Avoid using plain water without any broth, as it can leave your barley Soup lacking in flavor. A good broth adds richness and depth that water just can’t match. If you’re opting for store-bought broth, like I often do, make sure to taste it before adding any extra salt, especially if it’s not labeled low-sodium. Store-bought broths can vary in saltiness, so this step is key.
- Never make the mistake to sauté the garlic with the onions at the same time cause the garlic might burn before the onions are cooked.
- Bear in mind that barleys are chewy by nature, I hope you don’t confuse that with them being undercooked.
- Cooking on lower heat allows flavors to blend well.
More delicious soup recipes to add to your rotation
How to store and reheat leftover barley soup
This barley lentil soup was so delicious, I doubt if you will have any leftovers but hey if you do have any, allow it to cool before transferring it into an airtight container. What I noticed about glass containers is that they preserve their freshness and don’t absorb the odor of the fridge. For longer storage, freeze in a suitable container, or Ziplock bag. It will be good for up to 3 days in the fridge and up to 3 months in the freezer.
To reheat, thaw in the refrigerator or over the counter if you want to speed up the thawing process. Warm the soup on the stove, adding a little bit of water or broth to maintain the desired consistency. If it seems like is too watery, let it simmer on low or medium heat until the excess water evaporates. Let’s not forget that microwaves can also be used and it’s quicker.
Barley lentil soup
Ingredients
- ¾ cup Barley
- ¾ cup Lentils
- 2 Potatoes medium
- 5 oz Mushrooms
- 1 Carrots
- 1 Onion (medium)
- 1 stalk Celery (long)
- 4 cups Vegetable broth
- 1 tbsp Garlic
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- Salt and pepper
Instructions
- Prepare your ingredients. Peel two medium potatoes and chop them into bite-size chunks, peel and dice one medium carrot. Remove the onion skin and finely dice it. Rinse then slice the mushrooms and chop the celery.
- In a large deep pot warm up two tablespoons of olive oil. Add the onions, carrots and celery then sauté for 5 minutes
- Add mushroom (about 5 oz sliced) and a tablespoon of minced garlic (this could be about 4 to 6 garlic cloves, depending on their size) and season with 1 teaspoon of ground cumin then sauté for 3 minutes
- Add ¾ cup of barleys and ¾ cup of red lentils or green. Add the potatoes as well followed by 4 cups of vegetable broth and 1 cup of tap water. Bring it to a boil then let everything simmer on medium heat for 30 to 35 minutes.
- Do a taste test and adjust seasoning as needed, mostly a pinch of salt and a sprinkle of some pepper is all you need.
- If the potatoes are cooked and the barley is cooked as well as the lentils then your barley lentil soup is ready to be served. Bear in mind that barleys are chewy by nature, I hope you don't confuse that with them being undercooked
