Description

This Hearty Barley and Lentil Soup with Spinach is the ultimate comfort food—warm, nourishing, and packed with flavor. Featuring the wholesome chew of barley, the protein power of lentils, and the vibrant green goodness of spinach, this soup is as satisfying as it is nutritious. It’s an easy one-pot recipe that’s perfect for weeknight dinners, meal prepping, or simply warming up on a cold day.

Ingredients

Scale

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))

Cook Mode Prevent your screen from going dark

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.

Notes

Customizable Ingredients: Feel free to add other vegetables like zucchini, bell peppers, or green peas for extra flavor and nutrition.
Texture Adjustments: If you like your soup thicker, simmer it uncovered for an additional 10 minutes. For a thinner consistency, add more boiling water or broth.
Protein Boost: For an extra dose of protein, stir in cooked chicken or turkey before serving.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well for up to 3 months—just thaw and reheat on the stovetop.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean-inspired