Chilly Canadian winters find me hunkering down and filling my home with the comforting smells of hot, nourishing soups. This barley lentil soup is a family favorite – so popular, in fact, that one of my daughters has asked for it for her birthday dinner a few years in a row!
It’s fast and simple to put together, and super easy on the budget with the lentils making up the protein source. This recipe makes 12 servings so for most families you can cook once and freeze the rest or you could half the recipe if that’s more than you want to make.
Ingredients for Barley Lentil Soup
Printable recipe below
- 2 cups lentils (about 1 pound)
- 3/4 cup barley
- 8 cups water or vegetable stock
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 1/2 tsp each dried oregano and ground cumin
- 1/4 tsp dried red pepper flakes
- 1/2 tsp black pepper
- 1 1/2 tsp salt
Place all the ingredients except salt into a large kettle or pot and bring to a simmer. Cover and cook for 1 hour, stirring occasionally, until lentils and barley are tender. Add salt to taste.
That’s it! Seriously! It’s super simple.
I little side note though, I often add extra water or stock to thin it out a little since the barley and lentils absorb most of the liquid and it can come out more like a stew than a soup. Use your own discretion and add more liquid if you prefer.
You can serve this with some hearty bread or a crispy side salad and you have a satisfying and delicious bowl of nutritious soup to warm your family on a cold winter day!
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What’s your favorite winter meal?
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