Barley Vegetable Soup with Lentils
If you’re in the mood for a light, nourishing soup, this barley vegetable soup with lentils is the perfect meal. It’s full of vegetables, hearty grains and high in protein and fiber, yet ready in under 45 minutes. A great meal for a cold or wet day!
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It’s been a cold winter and we have relied on a lot of nutritious soup recipes to get us through. I was craving a barley soup, specifically, because I wanted a hearty grain mixed in with my vegetables.
This vegetable barley soup is full of plant-based protein, is filling, warming and the perfect solution for a cozy meal. My favorite way to eat it is served with a toasty bread and with fresh Parmesan cheese sprinkled on top.
To me, this barley soup recipe is one that feels both nourishing and practical—a one pot meal perfect for meal prep, busy weeknights, or chilly days when you want something comforting but still packed with nutrition.
Why You’ll Love This Barley Vegetable Soup
- Plant protein and fiber – The lentil barley soup offers ample plant protein and fiber to help keep you full! Plus, extra protein from the bone broth if you choose to use it. Lentils are an excellent vegetarian protein that also offer a burst of fiber!
- Great use for leftover white beans – We cook with canned beans a lot, so we usually have leftovers. This soup with lentils and barley is a great way to reuse them.
- Approachable and affordable – The ingredients are affordable and easy to find, yet they come together in this vegetable and barley soup in a way that feels hearty and flavorful rather than basic. It’s also a great way to incorporate more plant-forward ingredients into your family meals without sacrificing comfort or satisfaction.
- Hearty, warm and nourishing – Made with simple pantry staples like red lentils, barley, carrots, celery, and tomatoes, this barley vegetable soup with lentils simmers into a hearty bowl packed with flavor and texture. The red lentils soften and break down slightly to create a naturally creamy base, while the barley adds a satisfying chew that makes the soup feel extra filling.
Here Are The Ingredients We Used
Gather your ingredients to make this tasty lentil barley soup.
- olive oil or butter
- white onion
- bone broth or veggie broth – If you’re not vegan, I highly recommend using bone broth to get the extra protein and nutrients, but any type of broth will work.
- barley
- red lentils – I did not test with any other type of lentils
- carrots
- celery
- canned tomatoes
- garlic
- spices – You can cater to your needs, but my favorite blend when testing was paprika for a little spice, Italian seasoning, salt and pepper
How to Make Lentil Barley Vegetable Soup
First, dice up your veggies. In a large pot or stockpot, add olive oil and saute the onions for 2-4 minutes.
Then, add in your broth, water, uncooked barley, and bring to a boil. Stir well to combine.
Add in your lentils and turn down the heat to medium, and simmer for 20-30 minutes. When doing this, add in your salt, pepper, carrots, and celery, stirring occasionally.
After simmering, we’ll add in our canned tomatoes, garlic, paprika and Italian seasoning, and turn the heat back up.
The lentils and barley should be tender by now, but if not, continue to simmer for 5-10 more minutes.
Tip for Serving to Kids
The spinach will wilt, so your kids may be open to eating the soup as is. If not, I recommend plating their soups before you add the spinach. Simply remove some soup from the pot and put into bowls for the kids, and then add the spinach and follow the rest of the recipe directions!
Finally, garnish your vegetable barley soup with parsley, and serve with crusty bread or your favorite sandwich.
And top with your favorite cheese, if desired (I love fresh Parmesan)!
Store your barley lentil vegetable soup in the fridge for up to 4 days, or freeze for up to 3-4 months – I love osuper cubes for freezing!
Tips for Success
- If adding the lentils too early, I did notice that they cooked completely and split so were hard to identify, which is why I recommend adding the lentils after bringing to a boil.
- I did not try with green or brown lentils but they may work okay. Sometimes the cooking time differs, so be aware that it may take a little shorter or longer for them to split and soften.
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Barley Vegetable Soup with Lentils
Ingredients
- 2 tsp olive oil
- ½ large white onion, diced
- 6-7 cups bone broth or veggie broth*
- 2 cups water
- 1 cup uncooked barley
- 1 cup uncooked red lentils
- ½ tsp salt
- â…› tsp pepper
- 3 large carrots, peeled and diced
- 2 large stalks celery, diced
- 1 15 oz can fire roasted tomatoes
- 3 cloves garlic
- 1/4 tsp paprika
- 1 tsp italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Dice up your veggies. In a large pot or stockpot , add olive oil and sautee onions for 2-4 minutes.
- Then, add in, broth, water, uncooked barley, and uncooked lentils and bring to a boil. Stir well to combine.
- Add in your lentils, and turn heat down to medium, and simmer for 20-30 minutes. Add in the salt, pepper, carrots and celery, stirring occasionally.
- Add in the canned tomatoes, garlic, paprika, Italian seasoning and turn the heat back up. The lentils and barley should be tender by now, but if not, continue to simmer for 5-10 more minutes.
- Once the lentils and barley are tender, add in spinach leaves, and mix in with the soup, until spinach wilts (about 1 minute).
- Garnish with parsley, and serve with crusty bread or favorite sandwich. Top with favorite cheese , if desired.
Notes
Nutrition
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