This Barley and Lentil Soup is a comforting, nutritious, and filling meal that’s perfect for chilly days. Combining the earthy flavors of barley and lentils with vegetables, aromatic spices, and a touch of fresh spinach, this soup is a wonderful way to enjoy a warm, wholesome bowl of goodness. Not only is it packed with fiber and protein, but it’s also easy to make and can be scaled up for meal prep or family gatherings. Pair it with crusty bread, and you have a complete, satisfying meal.
Ingredients:
- 1/2 cup pearl barley
- 1/2 cup brown lentils
- 4 tablespoons olive oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 8 cups boiling water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 teaspoons salt (adjust to taste)
- 120 grams spinach
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Prepare the Base:
- In a spacious soup pot, warm olive oil over a medium flame.
- Add the minced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add Vegetables and Grains:
- Stir in the diced carrots and celery, cooking for another 3 minutes.
- Add the pearl barley, brown lentils, and canned diced tomatoes (with their liquid). Stir to combine all ingredients.
- Add Water and Seasoning:
- Pour in the boiling water, then add the bay leaves, thyme, paprika, and salt. Stir well and bring the mixture to a boil.
- Simmer the Soup:
- Once boiling, reduce the heat to low, cover, and simmer for about 40 minutes, or until the barley and lentils are tender.
- Add Spinach:
- Stir in the spinach and cook for an additional 5 minutes until the spinach wilts into the soup.
- Garnish and Serve:
- Remove the bay leaves and adjust seasoning with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley if desired. Serve hot and enjoy with crusty bread or on its own.
Conclusion:
This Barley and Lentil Soup is a hearty and comforting meal full of wholesome ingredients and bold flavors. With nutritious grains and vegetables, it’s a wonderful option for a warming, plant-based dish. Simple, delicious, and satisfying—this soup will keep you cozy and full all season long.
Hearty Barley and Lentil Soup with Spinach
Ingredients
- 1/2 cup pearl barley
- 1/2 cup brown lentils
- 4 tablespoons olive oil
- 1 large onion minced
- 3 garlic cloves minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 can 14.5 oz diced tomatoes
- 8 cups boiling water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 teaspoons salt adjust to taste
- 120 grams spinach
- Fresh parsley chopped (for garnish, optional)
Instructions
Prepare the Base:
- In a spacious soup pot, warm olive oil over a medium flame.
- Add the minced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add Vegetables and Grains:
- Stir in the diced carrots and celery, cooking for another 3 minutes.
- Add the pearl barley, brown lentils, and canned diced tomatoes (with their liquid). Stir to combine all ingredients.
Add Water and Seasoning:
- Pour in the boiling water, then add the bay leaves, thyme, paprika, and salt. Stir well and bring the mixture to a boil.
Simmer the Soup:
- Once boiling, reduce the heat to low, cover, and simmer for about 40 minutes, or until the barley and lentils are tender.
Add Spinach:
- Stir in the spinach and cook for an additional 5 minutes until the spinach wilts into the soup.
Garnish and Serve:
- Remove the bay leaves and adjust seasoning with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley if desired. Serve hot and enjoy with crusty bread or on its own.