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Rustic Lentil Barley Soup with Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 carrots, diced
  • 2 potatoes, diced
  • 2 cloves garlic, minced
  • 1 cup green lentils
  • ½ cup pearl barley
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it starts to soften.
  • Stir in the carrots, potatoes, and garlic. Cook for 3 minutes, stirring now and then.
  • Add the lentils, barley, vegetable broth, thyme, and bay leaves. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 35 minutes until the lentils and barley are tender.
  • Remove the bay leaves. Taste the soup and season with salt and pepper as needed.
  • Ladle into bowls and top each serving with fresh parsley.

Notes

If the soup thickens too much while it sits, add a splash of broth or water when reheating. The barley continues to absorb liquid, so check the texture before serving leftovers. Dried rosemary can replace the thyme if that is what you have on hand.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife