Lentil Barley Soup Recipe

This lentil barley soup recipe is a filling and hearty soup made with vegetables, legumes, spices, parsley, and drizzled with olive oil to top! It’s loaded with good-for-you ingredients, is high in plant-based protein and fiber, and is vegetarian and vegan.

This is a fantastic satisfying soup you can meal prep for lunch or dinner. I love serving this with a slice of thick crusty Dutch oven bread for the perfect fall or winter lunch.

This lentil barley soup recipe features hearty vegetables and tasty brown or green lentils for a tasty texture and flavor! This hearty soup is packed with nutrition, whole foods, and comes together into an incredibly filling soup. And best part? You can easily make this recipe in the stove top or the slow cooker, which does all the work and cooks the soup for you.

This isn’t your average vegetable soup- it turns out incredible creamy and delicious, with an awesome texture. The secret is an extra drizzle of olive oil on top before serving. It’s a hearty and filling lunch or dinner, and a great clean-out-the-fridge recipe!

This Lentil Barley Soup Recipe Is

• Bright
• Fresh
• Cozy
• Hearty
• Versatile
• Loaded with Vegetables
• Flavorful
• Vegetarian, Gluten Free, Vegan, and SO Good!

The Best Soup Recipe with Lentils and Barley

Soups are staples year-round on our homestead, even in the summer -hello gazpacho!  Soups are simple to make, are inexpensive and budget-friendly. I love making soup with barley too- the flavor  and texture is just fantastic.

Making your own soup from scratch (for yourself or your family) takes comfort food to the next level. Canned soups can be convenient, but they are loaded with sodium, preservatives, and junk. Browse 100+ free homemade soup recipes here for inspiration to simmer!

What’s In This Lentil and Barley Soup Recipe?

• Onion , Zucchini, Spinach or Kale
• Green Lentils: also called French lentils or puy lentils, these small legumes hold their shape when cooked, making them a heartier and sturdier lentil than brown or red. I love the texture of green lentils.
• Extra virgin olive oil
• San Marzano Diced Tomatoes – an essential in any good tomato sauce is getting the best quality canned tomatoes you can find! I always use San Marzano tomatoes for sauces, especially in dishes where tomatoes are the star.
• Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Salt & Pepper

Hearty Cozy Soup Recipes You May Enjoy

• Wild Rice Soup with Coconut Milk Recipe
• French Carrot Lentil Soup Recipe
• Pumpkin Lentil Chili Recipe
• Carrot Green Soup Recipe
• Roasted Tomato Chickpea Soup Recipe

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Lentil Barley Soup

Kelly Jensen

This lentil barley soup recipe is a filling and hearty soup made with vegetables, legumes, spices, parsley, and drizzled with olive oil to top! It’s loaded with good-for-you ingredients, is high in plant-based protein and fiber, and is vegetarian and vegan.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Lunch, Soup

Cuisine American, Mediterranean

Servings 8 servings

Calories 256 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 1/4 cup olive oil divided
• 1 sweet onion diced
• 1 zucchini chopped
• 8 ounces mushrooms sliced or chopped
• 1.5 cup french green lentils
• 1/2 cup pearled barley
• 1 14 ounce can Diced Tomatoes
• 2 teaspoons Herbes de Provence
• 1/2 teaspoon Crushed Red Pepper Flakes
• 8 cups Vegetable Stock I used low sodium
• 2 cups fresh spinach or kale chopped
• 1 cup fresh parsley
• Sea Salt and Black Pepper

Cook ModePrevent your screen from going dark

Instructions

 

Stove Top Directions

• In a large soup or stock pot, heat 1 tablespoon olive oil over low heat. Sauté onion for 4 to 5 minutes. Add zucchini, mushrooms, green lentils, pearled barley, diced tomatoes, herbs de Provence, red pepper flakes, and vegetable stock. Bring to a boil, then cover and simmer for 1 hour, stirring occasionally.
• Take a few cups of soup and add to a blender with remaining olive oil. Blend on high until the mixture becomes a smooth creamy emulsion. Add back to the pot and stir. Add the spinach/kale and parsley, and cook for an additional 10 minutes.
• Taste and adjust seasoning- adding salt and pepper if needed. Serve with crusty homemade bread and a sparkling of nooch or parmesan cheese (optional, but recommended)!

Slow Cooker / Crock Pot Directions

• To a slow cooker, add onion, zucchini, mushrooms, lentils, barley, diced tomatoes, herbs de Provence, red pepper flakes, and vegetable stock. Cook for 5-6 hours on HIGH setting, or 6-7 hour on LOW setting. Lentils should be cooked all the way through.
• Take a few cups of soup and add to a blender with 1/4 cup of olive oil. Blend on high until the mixture becomes a smooth creamy emulsion. Add back to the slow cooker and stir. Add the kale and parsley, and cook for an additional 30 minutes.
• Taste and adjust seasoning- adding salt and pepper if needed. Serve with crusty homemade bread and a sparkling of nooch or parmesan cheese (optional, but recommended)!

Nutrition

Calories: 256kcalCarbohydrates: 36gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 23mgPotassium: 658mgFiber: 15gSugar: 3gVitamin A: 2418IUVitamin C: 33mgCalcium: 90mgIron: 4mg

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