Kelly JensenThis 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?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!
- 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.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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 like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. 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
One Pot Lentil Soup with Kale For the Win!
This kale and lentil soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze.
The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other one pot meals that are ready in no time!
Freezer Vegetable Soup For the Win!
I used frozen butternut squash and potatoes for this recipe instead of fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing veggies thawed in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
More Cozy High Fiber Soup Recipes You’ll Love!
Wild Rice Soup with Coconut Milk Recipe (Vegan, Gluten Free)
French Carrot Lentil Soup Recipe (Vegan, Gluten Free, Dairy Free)
Pumpkin Lentil Chili Recipe (High Protein, Gluten Free, Vegan)
Carrot Green Soup Recipe (Vegetarian, Gluten Free, Vegan)
Roasted Tomato Chickpea Soup Recipe (Vegan, High Protein)
Share this Lentil Soup with Barley Recipe
As always, if you make this easy lentil barley soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Lentil Barley Soup
Equipment
Ingredients
- 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 No-Salt-Added Diced Tomatoes
- 2 teaspoons Herbs 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
- Himalayan Sea Salt and Pepper to Taste
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)!
Notes
Save on Fresh Groceries & Pantry Staples
I love shopping for fresh produce through Misfits Market. They sell fresh produce, pantry staples, and fantastic groceries (even wine!) at a discounted price. Choose your favorite seasonal produce, enjoy delivery right to your door, & $10 off your first box by clicking here. Getting groceries online has turned out to be a huge time and money saver for us. If you haven't tried a produce box yet, I highly recommend trying one out!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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I love this soup on a beautiful fall day