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–+ servings

Vegetable Soup With Barley And Lentils

A hearty and nutritious vegetable soup made with barley and lentils, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup barley rinsed
  • 1 cup green lentils rinsed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
For the Seasoning
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
For the Garnish
  • 1/4 cup fresh parsley chopped

Method
 

Prepare the Base
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, diced carrots, celery, and zucchini. Cook for an additional 5-7 minutes until the vegetables start to soften.
Cook the Soup
  1. Add the rinsed barley and lentils to the pot, stirring to combine.
  2. Pour in the vegetable broth, and add the thyme, oregano, and bay leaf. Bring to a boil.
  3. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 30-35 minutes until the barley and lentils are tender.
Season and Serve
  1. After cooking, remove the bay leaf from the soup. Stir in salt and black pepper to taste.
  2. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 450mgFiber: 10gSugar: 5g

Notes

Feel free to add any seasonal vegetables you have on hand. This soup can be made ahead and freezes well.

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