Why This Barley Lentil Soup Will Become Your New Favorite

While many of my go-to soup recipes often fall into the more “creamy” or “hearty” categories, designed to be a complete and filling meal, this Barley Lentil Soup offers a wonderful contrast. The inspiration for this recipe came from a desire for something lighter yet profoundly comforting – a brothy, vegetable-rich option without meat, perfect for those times when a simpler, more digestible meal is needed. It’s certainly not as dense as our Beef and Barley Soup with Mushrooms, but it’s undeniably just as delicious and satisfying in its own unique way.

This soup is truly the PERFECT remedy if you’re feeling under the weather. Its warm broth, gentle vegetables, and easy-to-digest grains provide soothing nourishment. Beyond sick days, it’s an excellent choice for a light lunch, a healthy dinner starter, or a wholesome vegetarian main course. Both barley and lentils are nutritional powerhouses, rich in fiber, vitamins, and minerals, making this soup incredibly beneficial for your overall well-being.

If your cravings lean towards something more substantial, don’t hesitate to explore our more robust options like the EASY Chicken Farro Soup or the flavorful White Bean Pumpkin Chili. But for a truly comforting and healthy hug in a bowl, this Barley Lentil Soup is unparalleled.

Essential Ingredient Notes & Easy Substitutions

Crafting a delicious soup often comes down to understanding your ingredients. Here’s what you need to know about the stars of this Barley Lentil Soup:

• Onions, Carrots, Celery (Mirepoix): This classic aromatic base is fundamental to building deep flavor. Don’t skip it! Yellow or white onions work best.
• Mushrooms: Baby Bella (cremini) mushrooms add an earthy depth. White button mushrooms are a good substitute, or even dried shiitake mushrooms rehydrated and chopped for an umami boost.
• Garlic: Freshly minced garlic is always preferred for its vibrant flavor.
• Tomato Paste: This concentrated paste is crucial for adding a rich, savory backbone to the broth. Don’t just stir it in; caramelize it for maximum flavor (see pro-tips below!).
• Diced Tomatoes: We use diced tomatoes for a pleasant chunky texture. You can absolutely substitute with canned plum tomatoes (crushed by hand for texture) or even a good quality crushed tomatoes if you prefer a smoother soup, though I find crushed tomatoes can sometimes be too fine for this recipe’s desired consistency.
• Broth: Use good quality chicken or vegetable broth. For a strictly vegetarian or vegan soup, ensure you use vegetable broth. Low-sodium options give you more control over the seasoning.
• Lentils: Brown or green lentils are ideal for this soup as they hold their shape well during cooking. Red lentils tend to break down more, making the soup creamier, which is a variation you could explore if desired. Remember to rinse them thoroughly before adding.
• Barley: Pearl barley is commonly available and cooks relatively quickly. Like lentils, it adds a wonderful chewiness and fiber. Rinse it well before use.
• Cannellini Beans: These white kidney beans add extra creaminess and protein. Great northern beans or other white beans are excellent substitutes. If using canned beans, make sure to rinse them thoroughly to remove excess sodium and improve digestion.
• Olive Oil: A good quality extra virgin olive oil will add flavor when sautéing.
• Bay Leaves & Dried Thyme: These herbs infuse the broth with classic savory notes. Fresh thyme can be used, but dried thyme is more potent, so use half the amount of fresh.

*Please see the full recipe card below for precise measurements and quantities.

Exciting Additions and Flavor Variations

One of the best things about soup is its versatility! Want to make this Barley Lentil Soup a bit heartier or tailor it to your taste? Here are some fantastic ingredients you can add to elevate your bowl:

• Pancetta or Bacon: For a smoky, savory depth, start by sautéing a small amount of diced pancetta or bacon before adding your vegetables. Cook until golden and crispy, then set it aside. Rendered fat adds incredible flavor to your mirepoix. Crumble the crispy pancetta/bacon back into the soup just before serving for added texture and richness.
• Spinach or Kale: Boost the nutrient content and vibrant color by wilting some fresh greens into the soup. Once the soup is fully cooked and removed from the heat, add a generous handful of spinach or finely chopped kale directly on top. Cover the pot for 2-3 minutes to allow the residual heat to wilt the greens, then stir them gently into the soup.
• A Touch of Creaminess: If you prefer a slightly thicker, creamier texture without adding actual cream, an immersion blender is your secret weapon. After the lentils and barley have simmered for about 15 minutes and softened slightly, carefully pulse the immersion blender in the pot for just 5-10 seconds. This will break down some of the lentils and barley, releasing their starches and thickening the soup beautifully. We use this technique in our popular White Bean Lentil Soup!
• Chicken or Sausage: To add lean protein, sear two boneless, skinless chicken breasts in the pot before sautéing the vegetables. Remove the chicken, then proceed with the recipe. Add the chicken back to the pot during the initial simmering phase (for the first 25 minutes). Remove it again, shred it, and return it to the soup once the barley and lentils are tender. Alternatively, browned Italian sausage (mild or spicy) can add a fantastic savory kick.
• Fresh Herbs: A sprinkle of fresh parsley, dill, or cilantro just before serving can brighten the flavors considerably.
• Lemon Zest or Juice: A squeeze of fresh lemon juice or a pinch of lemon zest at the end can add a wonderful bright, acidic note that lifts all the flavors in the soup.
• Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes with the garlic or a dash of hot sauce when serving.

Step-by-Step Guide: How to Make This Delicious Barley Lentil Soup

Creating this flavorful soup is a straightforward process, built on layering flavors. Follow these steps for a perfect bowl every time:

Step 1: Sauté the Aromatics. Begin by adding olive oil to a large Dutch oven or soup pot over medium-high heat. Once shimmering, stir in the chopped onions, celery, and carrots. Allow them to soften for 3-4 minutes, stirring occasionally. This initial sauté brings out their natural sweetness. Add a pinch of salt here; seasoning at each stage is crucial for building deep, complex flavors, especially in a meatless soup.

Step 2: Add Mushrooms and Garlic. Once the onions become slightly translucent, which typically takes about 6-8 minutes, stir in the chopped mushrooms. Sauté for another 3 minutes until they begin to release their moisture. Then, add the minced garlic and continue to sauté for the final 2 minutes. You’ll know it’s ready when the fragrant aroma of garlic fills your kitchen.

Step 3: Caramelize the Tomato Paste. Push the sautéed vegetables to the sides of the pot, creating a clear space in the center. Add the tomato paste directly to this hot spot. Spread it out thinly to maximize its contact with the hot surface. Let it caramelize for about 2 minutes, stirring occasionally, until it darkens slightly and smells fragrant. This step deepens its flavor and reduces bitterness, making a significant difference to your soup.

Step 4: Simmer Tomatoes and Add Herbs. Stir the caramelized tomato paste with the vegetables. Pour in the diced tomatoes and bring them to a gentle simmer for 5 minutes. This step allows the tomatoes to meld with the other flavors and soften slightly before the broth is added. Stir in the dried thyme and another small pinch of salt. Seasoning at this stage ensures the tomatoes themselves are flavorful.

Chef’s Pro-Tips for the Best Barley Lentil Soup

1. Layering Salt is Key for Flavor Development: It’s a common misconception that salt should only be added at the end of cooking. This is a crucial mistake! Adding small pinches of salt at each stage – when sautéing vegetables, adding tomatoes, and finally seasoning the broth – helps to draw out moisture, intensify natural flavors, and create a much more complex and balanced dish. Salt acts as a flavor enhancer, and layering it into the dish ensures that every component tastes its best.
2. Always Caramelize the Tomato Paste: This step cannot be overstated for its impact on flavor. Tomato paste is a highly concentrated ingredient, and by cooking it directly on the hot surface of the pot, you’re caramelizing its sugars and deepening its umami notes. This process eliminates any raw, metallic taste and transforms it into a rich, robust foundation for your soup. Simply stirring it into the broth later on will not yield the same profound depth of flavor. I delve into this technique in much greater detail in my Sunday Soup recipe.
3. Rinse Your Grains and Beans: Always rinse barley and lentils under cold running water before adding them to the soup. This removes any dust or debris and can also help with digestion. For canned cannellini beans, rinsing removes excess sodium and the starchy liquid they are packed in.
4. Taste and Adjust Seasoning: While the recipe provides a guide, your taste buds are the ultimate judge. Taste the soup after the initial simmer, and again after the barley and lentils have cooked. Adjust salt, pepper, and even a splash of lemon juice if it feels like it needs a bright lift.

What to Serve with This Nourishing Barley Lentil Soup

While delicious on its own as a light meal, this Barley Lentil Soup truly shines as a versatile side dish or can be beautifully complemented to create a more substantial dining experience. Its brothy nature and hearty ingredients make it an excellent addition to almost any menu!

• Classic Italian Pairings: This soup’s subtle flavors beautifully complement rich Italian main courses. Serve it alongside some of your favorite Italian classics like savory Chicken Francese, elegant Chicken Marsala, crispy Italian Chicken Cutlets, or the sophisticated Chicken Saltimbocca.
• Seafood Companions: The lightness of this soup makes it a fantastic partner for a variety of seafood dishes. Enjoy it with delicate Lemon Garlic Broiled Flounder, perfectly seared Pan-Seared Vermillion Snapper, or flavorful Pistachio Crusted Fish.
• Crusty Bread: A thick slice of warm, crusty bread (like sourdough or a rustic baguette) is perfect for soaking up every last drop of the delicious broth.
• Simple Side Salad: For a complete and balanced meal, serve your soup with a fresh, crisp green salad tossed in a light vinaigrette.
• Garnish Galore: Don’t forget the garnishes! A dollop of plain yogurt or sour cream, a sprinkle of fresh parsley or cilantro, a drizzle of high-quality olive oil, or a grating of Parmesan cheese can elevate the soup’s presentation and flavor.

Storage and Reheating Instructions

This Barley Lentil Soup is excellent for meal prepping and freezes beautifully, making it a convenient option for busy weeknights. We often freeze it in smaller portions since it makes for such a wonderful side dish in our household. Proper storage ensures you can enjoy its comforting flavors for days or even months to come.

• Refrigerator Storage: Once the soup has completely cooled to room temperature, transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3 days.
• Freezer Storage: For longer preservation, freeze the soup. Again, ensure it’s fully cooled. Ladle the soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 6 months without significant loss of quality.
• Reheating from Refrigerator: Reheat refrigerated soup by placing it in a pot on the stovetop over medium-low heat. Bring it to a gentle simmer, stirring occasionally, until heated through. You might notice the soup has a slightly creamier consistency upon reheating due to the barley and lentils continuing to absorb some liquid. If it’s too thick, add a splash of broth or water to reach your desired consistency.
• Reheating from Frozen: To reheat from frozen, place the frozen block of soup directly into a pot. Add about half an inch of water to the bottom of the pot. Cover and heat over medium-low heat. As the soup slowly defrosts, stir occasionally to break up the ice and prevent sticking. Continue to heat until it reaches a gentle simmer and is thoroughly warmed. Add more broth or water if it becomes too thick.

Common Questions About Barley Lentil Soup

Barley and Lentil Soup

Vincent DelGiudice