Barley Lentil Soup

IMG_5849.jpgLentils are mentioned in the Bible in Genesis, in the story of Esau who gave up his birthright for a dish of lentils. (Genesis 25:30-34)

We were enjoying a lovely lunch the other day at Chick P in Brooklyn, when I happened to remember a Greek cookbook a friend gave me years ago.  The falafel deluxe sandwich was incredible as was the lentil soup.  I couldn’t wait to get home and see what kind of plant-based treasures from Greek grandmas I could discover in that long forgotten book.  I was not disappointed, there are lots of recipes I plan on trying.  The first to get a little WFPB makeover was this Barley and Lentil Soup. I made it for just my husband and I and it has taken us a week to eat it all, so it really does serve 8.

Barley Lentil Soup

  • Servings: 8
  • Difficulty: easy
  • Print


  • 5 to 6 garlic cloves, finely chopped
  • 1 cup onion, chopped
  • 3 to 4 medium carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 7-8 cups vegetable broth (divided)
  • 1 1/2 cups button mushrooms, sliced
  • 1 cup lentils, rinsed
  • 1/2 cup pearl barley
  • 1 Tbsp. tomato paste
  • 1 1/2 tsp. thyme
  • 1 tsp. curry powder
  • 1/4 tsp. of each turmeric, ginger, cumin, coriander, and cloves
  • 2 bay leaves
  • 1 Tbsp. parsley, finely chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt (optional)
  • 1/2 tsp. ground black pepper


  1. Cook garlic and onion a splash of water (to prevent sticking) in soup pot.  Sauté 4 minutes, stirring occasionally.
  2. Add carrots and celery.  Sauté 3 minutes, stirring occasionally.
  3. Add 6 cups vegetable broth, mushrooms, lentils, barley, tomato paste,  and seasonings from thyme to parsley. Bring to a boil.
  4. Reduce heat and simmer 60 to 70 minutes or until the lentils and barley are tender, but not mushy.
  5. Add in remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Stir to combine.
  6. Remove bay leaf and serve.  Enjoy!

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