Barley Lentil Vegetable Soup
This Barley Lentil Vegetable Soup recipe reminds me so much of my Mom! One of her staple dishes was a simple, delicious soup made from lentils and vegetables. Flavored with sauteed onion, garlic, celery, carrots, and garlic, lentil soup is a classic comfort food that is delicious in every season and is best served with a plate of your favorite cheese and a hunk of fresh bread. (Find my classic Greek Lentil Soup recipe here on my blog).
But recently, I came across a barley and lentil recipe on vegancocotte.com and was intrigued with the idea of combining the creamy texture of lentils with the chewy taste of barley. The recipe called for adding parsley, kale, and fresh lemon juice to the dish and wow, readers, it was a hit and I knew I had to recreate it. I personally love spinach and didn’t have fresh parsley on hand and even with those substitutions, it was amazing and I’m thankful for vegancocotte’s creativity.
Perfect For Lenten Season!
During the Orthodox Lenten season, it’s customary to fast (abstain) from eating meat, dairy, and eggs during the 40 days leading up to Easter. Some Greeks fast all 40 days and some, like my family, fast on Fridays during Lent and throughout Holy Week (between Palm Sunday and Easter Sunday). The addition of this barley lentil vegetable soup to the rotation has been quite a hit with everyone in the family — including my teenaged sons. I think my Mom would approve, too!
Read on for directions on how to make this delicious Barley Lentil Vegetable Soup!
How to make Barley Lentil Vegetable Soup
- In a Dutch oven on medium high heat, sauté the chopped onion, carrot, and celery in olive oil until soft. Season with salt and pepper.
- Add in some chopped garlic, and the rinsed barley and lentils. Stir for a minute or two until the garlic is fragrant.
- Add in tomato, stir until it begins to bubble. Then add in Italian seasoning, salt and pepper, and a bay leaf.
- Use a clean spoon and taste and adjust the flavor by adding in a bit more salt and pepper to your liking.
- Add in 8 cups of vegetable or chicken broth, then cover and bring to a boil.
- Lower to simmer and cook for about 45 minutes. Taste again. Add more salt and pepper by the 1/4 teaspoon until you find the sweet spot!
- Taste the barley. If the barley feels to firm, cook for another 5 minutes and taste again.
- Turn off the heat and add 4 cups of spinach (or kale). You can omit this step if you aren’t a fan of either.
- Squeeze in the juice of half a lemon for extra zing and flavor.
- If you want the broth to be more “soupy” add in 1-2 cups of broth or water to your liking.
- It’s now ready to serve!
- 2 tbsp olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 whole sweet yellow onion, chopped
- 2 cloves garlic, finely minced
- 1 cup brown or green lentils
- salt and pepper to taste
- 1 cup pearl barley
- 1 bay leaf
- 1 tbsp italian seasoning
- 14 oz can crushed tomato can also use chopped tomatoes
- 8 cups chicken broth use vegetable broth for vegan
- 1/2 half lemon, juiced
- 3 fistfuls fresh spinach or kale optional
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In a Dutch oven on medium high heat, sauté the chopped onion, carrot, and celery in olive oil until soft. Season with salt and pepper.
-
Add in some chopped garlic, and the rinsed barley and lentils. Stir for a minute or two until the garlic is fragrant.
-
Add in tomato, stir until it begins to bubble. Then add in Italian seasoning, salt and pepper, and a bay leaf.Use a clean spoon and taste and adjust the flavor by adding in a bit more salt and pepper to your liking.
-
Add in 8 cups of vegetable or chicken broth, then cover and bring to a boil.Lower to simmer and cook for about 45 minutes.
-
Taste again. Add more salt and pepper by the 1/4 teaspoon until you find the sweet spot!
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Taste the barley. If the barley feels to firm, cook for another 5 minutes and taste again.
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Turn off the heat and add 4 cups of spinach (or kale). Give it a little stir to distribute the veggies and help them wilt. You can omit this step if you aren't a fan of either.
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Squeeze in the juice of half a lemon for extra zing and flavor. If you want the broth to be more "soupy" add in 1-2 cups of broth or water to your liking.
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It's now ready to serve!
If you are looking for more vegetarian dishes, try my Greek Roasted Vegetables – Tourlou Tourlou, Kolokithokeftedes (Zucchini Fritters), or Shrimp and Asparagus Marinara with Mini Bow Tie Pasta!
