Barley and Lentil Soup With Swiss Chard

READY IN: 1hr 40mins
Recipe by Hey Jude

Easy, delicious and healthy. Adapted from Bon Appetit, 2/2005.

Top Review by LizAnn

I picked this recipe because of how healthy it is. My family didn't care for it too much. I liked it. It is a bland soup. The only thing I did different was add extra chard and I used dried dill as I didn't have any fresh. I froze the left overs in small containers for some quick lunches. Thanks for sharing.

Ingredients Nutrition


  1. Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute until onions are golden brown, about 10 minutes; add garlic and stir 1 minute; mix in cumin; stir 30 seconds; add 10 cups broth and barley and bring to a boil; reduce heat, partially cover and simmer 25 minutes.
  2. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
  3. Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
  4. Season soup with salt and pepper.
  5. Serve with Parmesan sprinkled on top, if desired.

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