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Barley Lentil Soup

Barley and Lentil Soup

Servings 8


  • 3 medium carrots
  • 2 medium onions
  • 3 cloves garlic large
  • 4 cups fresh spinach
  • 3/4 cup pearl barley
  • 1 tbsp canola oil
  • 1 tsp ground paprika
  • 1/2 tsp ground cayenne pepper
  • 6 cups water
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup dried lentils
  • 1 can diced tomatoes (14½-ounce) no salt added
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup grated Parmesan cheese


  • Rinse, peel, and dice carrots and onions. Peel and mince garlic. Rinse and chop spinach.In a colander, rinse barley with cold water.
  • In a large pot, add oil. Heat over medium-high heat. Add carrots and onions. Cook until slightly soft, about 5 minutes.
  • Add garlic, paprika, and cayenne pepper to pot. Stir and cook for 30 seconds.
  • Add barley, water, and broth to pot. Bring to a boil. Reduce heat to low. Partially cover with a lid and simmer for 15 minutes.
  • In a colander, rinse lentils with cold water. Add lentils to pot, along with tomatoes. Cover and simmer for 30 minutes.
  • Add spinach to soup and stir. Cover and simmer for 5 more minutes.
  • Add salt and pepper and stir. If using Parmesan cheese, add now.
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