You will savor every spoonful of Barley Lentil Soup for its incredible flavors and textures. Just a wonderful, healthy soup. Full stop.
Barley and Lentil Soup

Barley Lentil Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 12 1-Cup servings
  • 1 Tablespoon olive oil
  • 2 Cups chopped onions (about 2 medium onions)
  • 2 cloves garlic (to 3); peeled, and crushed through a press
  • 1/2 Cup chopped celery
  • 1 Cup chopped carrot
  • 4 ounces sliced mushrooms (about 2 Cups)
  • 1 Cup pearled barley; rinsed under cold water, and drained
  • 1 Cup lentils; rinsed under cold water and drained
  • 1 can crushed tomatoes with Italian seasoning; (28 ounces)
  • 2 vegetarian vegetable bouillon cubes
  • 10 Cups water; or more
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves
  • 5 1/2 Cups Parmesan cheese; divided
  1. In a kettle or Dutch oven, heat oil over medium-high heat. Add onions and garlic; brown slightly. Stir in celery, carrot and mushrooms.
  2. Cook until celery is soft. Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 Cups water. Add salt, thyme and rosemary.
  3. Bring mixture to a boil; cover and reduce heat to a simmer. Cook for 1 1/2 hours or until barley and lentils are soft. Add more water if soup becomes too thick.
  4. To serve, sprinkle each portion with 2 Tablespoons Parmesan cheese.
Try some lime and a garnish of chopped parsley.

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