Lentil Soup With Beef and Barley

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This soup is thick and flavorful and can be a lifesaver on those days before payday! It can be extended with more liquid; more veggies can be added or the beef can be replaced with sausage meat, ground veal or ground pork. It freezes and reheats well. Serve with good brown bread or biscuits. I have even tossed in a can of beans in tomato sauce. Good stuff!

Ingredients Nutrition


  1. In a large non-stick pot, brown beef lightly and drain off fat.
  2. Add lentils, barley, water or stock and beef broth.
  3. Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
  4. Add remaining ingredients and simmer about 1 to 1-1/2 hours
  5. Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.


Most Helpful

I made this for supper this evening and it came out delicious! I doubled the amount of beef broth and used 1/2 the amount of tomatoes because I like that. I don't like thyme so I used oregano. I never would have thought to combine lentils and barley. Thanks!

threeovens January 05, 2009

This recipe was great! I did not have any beef broth, so I left that out and it was still good. Thanks for sharing!

admullins February 21, 2008

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