Lentil-Barley Soup

Lentil Barley Soup

I’m not particularly fond of either barley or lentils individually, but together in this tomato-based soup they add a rich, nutty flavor that’s quite good.


1 medium onion, diced
2 stalks celery, sliced thinly
1 cloves garlic, minced
1/4 cup (1/2 stick) butter
3 carrots, sliced thinly
3/4 cup dry lentils, rinsed and drained
3/4 cup dry barley
28 ounce can crushed tomatoes
4 cups vegetable broth
2 cups water, more if needed
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt and fresh-ground black pepper to taste
Swiss cheese, shredded, as topping

In a large pot, melt butter and saute onions and celery until soft. Add garlic and saute for another minute. Add remaining ingredients (except cheese) and bring to a boil. Reduce heat, cover and simmer for 1 hour. Stir occasionally, add more water if needed. Adjust seasonings, serve with cheese as topping, about a quarter cup per serving. Goes well with crackers or whole grain bread and a salad. A fine winter meal.

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