Lentil Barley Soup

This is my version of a very classic soup. It is very hearty, and contains just the right balance of vegetables, grains, and legumes. This is one of my favorite winter dishes.


  • For:
  • 6
  • Preparation: 30 min
  • Cooking: 1 h
  • Ready in: 1 h 30 min


  1. In a large stockpot, sauté onions and celery in olive oil over high heat for 5-10 minutes. Add mushrooms and continue sautéing until most of liquid from mushrooms has evaporated. Add carrots and continue cooking another 5 minutes. Next add the lentils, barley, diced tomatoes, vegetable broth, and seasonings. Turn heat to medium-high. Simmer for about 40-50 minutes, until lentils are soft. Serve warm with crusty bread.