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Hearty Barley-Lentil Soup with Potatoes


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Rate this recipe 4.7/5 (3 Votes)


  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry lentils
  • 1/3 cup dry barley (may substitute with brown rice or other grain of choice)
  • 2 medium white potatoes OR 1 large sweet potato, cut into 1/2-inch cubes (about 2 cups)
  • 1 can diced tomatoes
  • 7 cups low-sodium vegetable broth/water
  • Spices
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 1/2 Tbsp fenugreek (optional)
  • 1/2 Tbsp turmeric (optional)
  • Salt, pepper to taste


Adapted from


Step 1

1. Add 2 Tbsp of water/broth to a heated large heavy-bottomed soup pot. When the liquid starts bubbling, add chopped onion, celery, and carrot along with minced garlic. Cook on medium heat for 5 min, stirring occasionally, until the vegetables are soft. Add more liquid if necessary to prevent the mixture sticking to the pot.

2. In a separate pot, bring your broth or water to a boil, set aside.

3. Add the rest of the ingredients (including spices, except for salt and pepper) to the soup pot, stir. Add boiling water/broth. Bring to a boil again, reduce the heat to medium-low, cover, and cook for 20-25 min, until potatoes are soft and lentils and barley are cooked through. Add salt and pepper to taste.

4. When done, take the soup pot off the heat, let stand 10-15 min to cool off. Serve with a garnish of chopped scallions or other greens. Enjoy!


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