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Hearty Lentil Barley Soup

An easy, filling, and flavor-packed soup!
Print Recipe
Servings: 8 people
Course: Soup
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 2 celery ribs diced
  • 1 large onion diced
  • 2 garlic cloves minced
  • 6 c broth chicken or vegetable
  • ¾ c dried lentils washed and picked through
  • ¾ c pearl barley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp black pepper
  • salt to taste
  • 28 oz diced tomatoes with liquid
  • 2 large carrots diced
  • 2 Tbsp lemon juice
  • 4 ½ tsp molasses
  • 1 Tbsp red wine vinegar

Method
 

  1. Heat the oil in a large stockpot, and sauté the celery, onion, and garlic until tender.
  2. Stir in the broth, lentils, barley, oregano, thyme, and salt and pepper.
  3. Bring to a boil. Then reduce the heat, cover, and simmer for about 40 minutes, or until the lentils and barley are almost tender.
  4. Add the tomatoes, carrots, lemon juice, molasses, and red wine vinegar. Simmer for 15 minutes, or until the carrots, lentils, and barley are tender. Adjust liquid and seasonings if needed.

Notes

  • You can easily add sausage to this soup; simply brown a pound of sausage in the stockpot, and then proceed with the recipe as written.
  • If using quick barley instead of pearl barley, simply add it in with the tomatoes and carrots (instead of with the lentils).