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    Home » Recipes » Lunch & Dinner

    By: Allie Petersen · Dated: August 26, 2023·Last Modified: September 11, 2023 ·This post may contain affiliate links. I earn from qualifying Amazon purchases. ·

    Nourishing Lentil Barley Soup

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    Jump to Recipe Print Recipe

    Cozy up with a nourishing bowl of lentil barley soup filled with hearty, chewy barley, protein-packed lentils, savory mushrooms, and fresh herbs. Pair with your favorite bread like toasted sourdough or soft focaccia.

    Jump to:
    • What you'll love about this recipe:
    • Ingredients
    • My Favorite Prodcuts
    • 📝Step-by-Step Instructions
    • ❓Recipe FAQs
    • Pro Tips
    • ⇨ Other Delicious Cozy Recipes ⇦
    • Nourishing Lentil Barley Soup
    • Comments

    What you'll love about this recipe:


    • Easy - This is the perfect soup for a weeknight dinner when you want a quick meal that makes for good leftovers.
    • Flavorful - Warm spices, savory mushrooms, fresh garlic, fresh thyme, and a touch of lemon create a flavorful recipe for cold winter day.
    • Healthy- This is a great healthy meatless meal that's high in dietary fiber from the whole grains and plant-based protein.
    • Vegan, dairy-free, & gluten-free

    Growing up my mom was an excellent cook (well, she still is!). She made lots of amazing soups including minestrone, split pea, and lentil soups. This recipe is dedicated to her because it reminds me of her incredible soups she would make me throughout the winter.

    This vegan barley lentil soup is a nourishing, hearty dish I know you will love this fall and winter season!  

    Looking for more cozy, delicious soups or stews? Try out these vegan soup recipes:

    • Miso Dumpling Soup
    • Creamy Tomato Gnocchi Soup
    • Lemony Rosemary White Bean Soup
    • Carrot Tomato Soup
    • Savory Sage Mushroom Lentil Stew

    Ingredients

    Ingredient notes:

    • Pearled barley: This is the most common barley you can find at the grocery store. There is also hulled or pot barley but this takes longer to cook so I recommend pearled for the best option in this soup.
    • Lentils: If you didn't already know, there are lots of lentil options! Brown lentils, green lentils, yellow lentils or red lentils...oh my! The difference between them is flavor and cooking time. I recommend brown or green lentils in this soup because they have a nutty flavor that pairs well with barley. Their cooking time is similar to barley as well, making them ideal for this soup. (If you want to try red lentils, check out this delicious Red Lentil Sweet Potato Curry!)
    • Diced tomatoes: Ideally, fire-roasted diced tomatoes work best in this recipe. They are smoky, slightly sweet, and add a richer flavor to the soup. You can find them in the grocery store near the other diced tomatoes. Don't worry if you can't find them- regular diced tomatoes will do.
    • Vegetable broth: You can use a lower sodium vegetable broth if you prefer. Lower sodium broth has less than 140 mg of sodium per serving (a regular sodium broth can have 800 mg!)
    • Other flavor additions: Fresh herbs (thyme), bay leaves, spices, and more! If you don't have fresh thyme, use a dried version instead (3 sprigs of thyme=1.5 teaspoon dried)

    See recipe card for full ingredient list and quantities.

    Don't have barley or need a gluten-free option? Check out this list of the best substitutes for barley!

    My Favorite Prodcuts

    Image of Pearl Barley

    Pearl Barley

    Buy Now →

    📝Step-by-Step Instructions

    Step 1: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and carrots. Sauté for about 3 minutes until the vegetables begin to soften. Add in mushrooms and cook for another ~ 2 minutes until cooked down slightly.

    Step 2: Add the minced garlic, fresh thyme leaves, ground cumin, smoked paprika, and ground turmeric to the pot. Cook for another 1-2 minutes until the spices become fragrant.

    Step 3: Add the rinsed lentils and barley to the pot, followed by the vegetable broth, diced tomatoes, and bay leaves. Stir well to combine.

    Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-40 minutes, or until the lentils and barley are tender. Stir occasionally to prevent sticking.

    Step 4: Once the lentils and barley are cooked, remove the bay leaves. Season the soup with salt and pepper to taste.

    Stir in the freshly squeezed lemon juice for a bright and zesty flavor.

    Serve hot, garnished with fresh parsley or cilantro if desired.

    Tip #1: You can add in other veggies to this recipe such as diced red pepper, kale, spinach, and more!

    Tip #2: Serve the soup with your favorite type of bread of crackers. I love toasted sourdough or a soft, warm piece of focaccia.

    ❓Recipe FAQs

    Do I need to soak barley before putting in in soup?

    Generally barley doesn't require soaking before adding it to soup.

    What is the difference between pearl barley and hulled/pot barley?

    Pearl barley is highly processed, with the outer layers removed, while hulled barley retains the bran layer and most nutrients. This leads to pearl barley being smoother and quicker to cook, while hulled barley has a chewier texture and more nutritional value.

    How do I store the leftover lentil barley soup?

    Let the soup cool completely before storing in an airtight container (I like glass containers). Store in the fridge for up to 5 days or in the freezer for up to 3 months. (This soup freezes great!)

    ▶︎Serve this soup with this Autumn Harvest Grain Salad (Trader Joe's Recipe)!


    Pro Tips


    • Rinse the lentils and barley thoroughly under cold water before using them to remove any debris or excess starch. (This helps prevent stickiness/gumminess as they cook).
    • Be mindful not to overcook the lentils and barley, as they can turn mushy. Taste-test occasionally and remove from heat when they are tender but still hold their shape.
    • Lentil barley soup freezes well, so consider making a larger batch and freezing portions for quick and convenient future meals.

    ⇨ Other Delicious Cozy Recipes ⇦

    • Sesame Ginger Chickpeas
    • Rustic Tomato Ravioli Soup (Vegan)
    • Vegan Cranberry Orange Spiced Bourbon Muffins
    • Korean Tofu Noodle Bowl

    ▶︎If you love barley, you will enjoy these 30+ vegan barley recipes (including breakfast, dinner, and snack recipes!)

    ▶︎Have some extra lentils? Try out this Lebanese lentil soup!

    ♡ Did you love this recipe? ♡

    Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.

    Subscribe for more delicious recipes!

    Nourishing Lentil Barley Soup

    Allie Petersen
    This nourishing lentil barley soup is filled with hearty lentils and barley with flavorful fire roasted tomatoes and savory mushrooms for a delicious, cozy soup you will want to make all winter long.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dinner
    Cuisine American
    Servings 4
    Calories 368 kcal

    Equipment

    • Large pot

    Ingredients
      

    • 1 cup dried green or brown lentils rinsed and drained
    • ½ cup pearl barley rinsed and drained
    • 1 tablespoon olive oil
    • 1 medium onion finely chopped
    • 2 carrots diced
    • 8 oz baby bella mushrooms sliced
    • 3 cloves garlic minced
    • 3 sprigs fresh thyme leaves remove stems*
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground turmeric
    • 6 cups vegetable broth
    • 1 14 oz can diced tomatoes (fire-roasted for extra flavor)
    • 2 bay leaves
    • Salt and pepper to taste
    • ½ Juice of 1 large lemon
    • Fresh parsley or cilantro for garnish (optional)

    Instructions
     

    • In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and carrots. Sauté for about 3 minutes until the vegetables begin to soften. Add in mushrooms and cook for another ~ 2 minutes until cooked down slightly.
    • Add the minced garlic, fresh thyme leaves, ground cumin, smoked paprika, and ground turmeric to the pot. Cook for another 1-2 minutes until the spices become fragrant.
    • Add the rinsed lentils and barley to the pot, followed by the vegetable broth, diced tomatoes, and bay leaves. Stir well to combine.
    • Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-40 minutes, or until the lentils and barley are tender. Stir occasionally to prevent sticking.
    • Once the lentils and barley are cooked, remove the bay leaves. Season the soup with salt and pepper to taste.
    • Stir in the freshly squeezed lemon juice for a bright and zesty flavor.
    • Serve hot, garnished with fresh parsley or cilantro if desired.

    Notes

    ⭐️If you don't have fresh thyme, you can use dried (3 sprigs = 1.5 teaspoon dried)
    ⭐️ Fire-roasted tomatoes add so much flavor to this recipe! They are a little smokier and sweeter than regular tomatoes. If you can't find these at your grocery store you can use regular diced tomatoes. 
     
    Other tips:
    • Be mindful not to overcook the lentils and barley, as they can turn mushy. Taste-test occasionally and remove from heat when they are tender but still hold their shape.
    • Rinse the lentils and barley thoroughly under cold water before using them to remove any debris or excess starch. (This helps prevent stickiness/gumminess as they cook).

    Nutrition

    Calories: 368kcalCarbohydrates: 66gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1589mgPotassium: 1154mgFiber: 22gSugar: 10gVitamin A: 6283IUVitamin C: 18mgCalcium: 106mgIron: 6mg
    Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!
    « Apple Pie Overnight Oats
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    Reader Interactions

    Comments

    1. Betsy says

      September 03, 2023 at 11:08 am

      5 stars
      I had my sisters over for our monthly "Soups for Supper" evening and I made this Lentil Soup. We have a lot of food allergies among the group and this was an easy recipe for all to enjoy. I think my favorite veggie in it were the mushrooms. So tender and delicious!

      Reply
    2. Kayla says

      September 06, 2023 at 1:39 pm

      5 stars
      I will make this but I might remove the mushrooms because I don't really eat mushrooms but either way, I'm sure it's going to taste good! Thank you for sharing this recipe. Adding it to my recipe list!

      Reply
    3. Phoebe says

      September 14, 2023 at 5:57 am

      5 stars
      I never put mushrooms in soup but these added such a great texture, it was so comforting!

      Reply
    4. Sam says

      October 14, 2023 at 9:46 am

      5 stars
      Very delicious!! Easy to make and perfect dish for our weekly rotation - thank you!!

      Reply
    5. Quinn says

      October 20, 2023 at 8:24 am

      5 stars
      Wow! This was so delicious. I added 2 different types of mushrooms to it. The flavor and seasoning was perfect.

      Reply

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