Barley and Lentil Soup

Barley and Lentil Soup created by Pismo

Another family favorite.

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

directions

  • In a large saucepan, add oil and heat over medium-high heat.
  • Add onions and garlic; saute onions for 10 minutes or until clear.
  • Add next 6 ingredients.
  • Cook until red bell pepper is just softened, stirring occasionally.
  • Add 5 cans of broth, tomatoes, and tomato paste.
  • Bring to a boil.
  • Stir in barley and lentils.
  • Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
  • Add more broth to reach desired consistency.
  • Add salt and pepper to taste.
  • Ladle into soup bowls and sprinkle with parsley.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"Another family favorite."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. julkoz
    This is a rich and delicous soup I could crave. I had to use a green pepper instead of red, didn't have one, but the rest was the same. Awesome, especially on these cold winter days.<br/>Thanks for the yummy recipe!
    Reply
  2. JackieOhNo!
    Wow, this was a winner and packed with flavor. I made this exactly as posted, using just the 5 cans of broth. I think the addition of the sun-dried tomatoes and red bell pepper really amped up the flavor. A healthy, hearty soup that is definitely a new favorite.
    Reply
  3. Cassowary
    This recipe is delicious and was a loved even by my fussy eater. Reading the reviews first I decided on putting in 1/2 a bottle of beer and I opted out of using celery, I also didnt use as much stock either and I served it on top of mashed potato and sweet potato...yummo!
    Reply
  4. mapsmay
    This soup, as another reviewer mentioned, is a great starting point for creativity and flexibility! I didn't have sundried tomatoes (I am sure it would be even better!) and used a yellow pepper and only 1 onion. I used vegetable broth to make this vegan, and use 1 big can diced roasted tomatoes instead of the crushed. And... completely omitted the tom paste because I didn't want to open a can for only 2 Tbs. I added a bunch of fresh spinach at the end. This may be the last cool day before spring and I'm glad I tried this yummy soup! Thanks!
    Reply
  5. SarasotaCook
    Perfect! I did use 1/2 beef broth and 1/2 vegetable broth. And don't laugh, my friend fellow chef, always adds a bottle of beer to his lentil soup. So I did, I reserved 1 cup of the beef stock until the end, but it was thick so I added the last cup of broth back in. Love the mix of lentils and barley. Excellent recipe!
    Reply
see 19 more icons / navigate / navigate-down
Advertisement