Barley Lentil Soup

5 from 22 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 368kcal

Author: Allie Petersen

Equipment

Large pot

Ingredients

1 cup dried green or brown lentils rinsed and drained
1/2 cup pearl barley rinsed and drained
1 tablespoon olive oil
1 medium onion finely chopped
2 large 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
1/2 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
1/2 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 tsp 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