Vegetarian Lentil-Barley Soup
A hearty vegetarian lentil-barley soup packed with vegetables and flavored with herbs, perfect for comforting meals and suitable for plant-based diets.
Ingredients
- 3/4 cup chopped onion ⓘ
- 3/4 cup chopped celery ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 cup margarine ⓘ
- 6 cups water ⓘ
- 28 oz. can tomatoes, cut up ⓘ
- 3/4 cup lentils, rinsed and drained ⓘ
- 3/4 cup pearl barley ⓘ
- 6 vegetarian bouillon cubes ⓘ
- 1/2 teaspoon dried rosemary, crushed ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 cup thinly sliced carrots ⓘ
Instructions
- In a 4-quart Dutch oven, cook onion, celery, and garlic in hot margarine until tender.
- Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, and pepper.
- Bring to boiling, reduce heat, cover, and simmer for 45 minutes.
- Add sliced carrots and simmer for an additional 15 minutes, or until carrots are tender.
- Ladle into soup bowls and top with cheese.
Tips & Substitutions
To enhance the flavor of your Vegetarian Lentil-Barley Soup, consider adding a splash of lemon juice or a dash of hot sauce before serving. If you don't have pearl barley, you can substitute it with quinoa or brown rice. For a heartier soup, include diced potatoes or chopped greens like spinach or kale. Fresh herbs like thyme or parsley can also add a nice touch.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of grated cheese for added richness. It pairs beautifully with Baked French Bread for a satisfying meal. You could also serve it alongside a fresh salad or a light dessert like Holiday Frosted Fruit Salad for a complete dinner experience.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or vegetable broth if the soup has thickened. You can reheat it on the stove over medium heat or in the microwave, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Lentil-Barley Soup contains roughly 1297 calories, with 33g protein, 192g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (90% of the Daily Value), vitamin C (70% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1354mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made in advance and actually tastes better the next day as the flavors meld together. Just let it cool completely before storing in the refrigerator. Reheat gently before serving.
Can I freeze this soup?
Absolutely! The Vegetarian Lentil-Barley Soup freezes well. Portion it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of lentils?
If you don't have lentils on hand, you can use other legumes like chickpeas or black beans. Just be aware that cooking times may vary, so adjust accordingly to ensure everything is tender and well combined.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).