Lentil Barley Soup

Recipe by Deb in Seattle

This recipe was given to me by my cousin as part of a bridal shower gift. You can easily choose to make this vegetarian or vegan by your choice of stock, using a butter substitute, and not adding the cheese at serving time.

Top Review by Annacia

This is quick to make for a lovely homemade soup. It's thick and hearty and the ideal thing for a cold gray Fall day. I used veggie broth and red lentils. The red ones are so small that they just cooked away into the soup. I didn't have any tomato to add but to be honest I liked this so well that I don't think I'll add them next time. All around it's a winner, healthy, hearty and yummy!

Ingredients Nutrition


  1. In a large (4 quart) pan or dutch oven melt butter (or margarine).
  2. add onion, celery, and garlic.
  3. cook until tender.
  4. add all remaining ingredients except cheese.
  5. bring to a boil.
  6. reduce to simmer for 45 minutes.
  7. serve and top with cheese.
  8. For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a