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    Home » Soup

    Published: Feb 6, 2022 by Donna Poirier · This post may contain affiliate links ·

    Italian Lentil and Barley Soup with Vegetables

    Jump to Recipe
    Bowl of lentil barley soup with vegetables with grated cheese and minced parsley on top for garnish.

    If I had to pick my favourite soup, it would be this Italian soup recipe which combines lentils, barley, buttery yellow potatoes, and a host of other nourishing vegetables. This soup is like a big warm hug on a chilly winter day.

    A close up side view of a bowl of lentil and barley soup, drizzled with olive oil and sprinkled with parmesan and parsley. this recipe

    You'll love adding this soup to your meal rotation during those cold winter months because it is hearty and easy to bring together for a quick meal. For an added level of comfort, pair this soup with my recipe for Grilled Cheese with a Twist.

    I like serving this meal in a bowl with a generous drizzle of extra-virgin olive oil, grated Parmigiano-Reggiano cheese and a sprinkling of parsley for a fresh burst of flavour.

    Jump to:
    • Gather the Ingredients for Lentil and Barley Soup with Vegetables
    • How to make Lentil and Barley Soup
    • Secrets for Success
    • Substitutions & Variations
    • Frequently Asked Questions
    • Storage Instructions
    • Recipe
    • Comments

    Gather the Ingredients for Lentil and Barley Soup with Vegetables

    Overhead shot of all the ingredients assembled in small bowls, ready to be used to make the lentil and barley soup.
    • extra-virgin olive oil
    • onions
    • carrots
    • celery
    • garlic
    • kosher salt
    • unsalted chicken broth
    • brown lentils
    • pearled barley
    • yellow potatoes such as Yukon Gold
    • bay leaf
    • cayenne pepper
    • spinach
    • parsley
    • parmigiano-reggiano cheese

    See the recipe below for specific quantities and details.

    How to make Lentil and Barley Soup

    Sauté. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat and add onions, carrots, celery, whole garlic and kosher salt. Cook stirring occasionally, until the onions are translucent. This should take about 5-8 minutes.

    A close up view of the sautéed vegetables with onions looking translucent.
    Sauté until onions are translucent.

    Simmer. Add in the chicken broth, lentils, barley, potatoes, bay leaf and cayenne pepper. Bring to a boil and then simmer with the lid on for about 45 minutes, stirring occasionally.

    Pouring in broth and adding lentils, barley, bay leaf and cayenne pepper to the pot.
    Add all ingredients except spinach.

    Stir. Discard the bay leaf and retrieve the garlic cloves (they usually float to the top). Do not throw away the garlic, but rather smush the cloves against the inside of the pot and give the whole pot a good stir.

    Retrieving the bay leaf from the pot after simmering the soup for 45 minutes.
    Remove bay leaf and smush garlic.

    Add spinach. Wilt the spinach, this will take 30 seconds.

    Adding the spinach to the soup to wilt it for 30 seconds before serving.
    Add spinach to wilt.

    Serve. Drizzle with extra-virgin olive oil and sprinkle with parsley and cheese.

    Overhead shot of a bowl of barley and lentil soup, drizzled with olive oil  and sprinkled with parmesan cheese and parsley.

    Secrets for Success

    • yellow potatoes are the best variety for this recipe because they are not as starchy as Idaho/Russet potatoes and will remain intact during the cooking process.
    • sort through the lentils and barley to remove any small fragments of stones or particles. I like to put my lentils and barley on a tea towel and inspect them to ensure that there are no nasty surprises when serving.

    Substitutions & Variations

    • Green lentils/lentilles du Puy may be substituted for brown lentils; however, they will require an additional 10-15 minutes to cook.
    • Red potatoes may be used instead of yellow potatoes.
    • Pot barley may be used instead of pearled barley; however, it will take roughly 15 minutes longer to cook.
    • Pecorino Romano may be substituted for the Parmigiano-Reggiano cheese.
    • If spicy food is not your thing, then omit the cayenne pepper.

    Frequently Asked Questions

    Can I make this recipe with water if I don't have chicken broth?

    Yes, you can use water to make this recipe, but it may be less flavourful.

    Why don't I need to soak the lentils beforehand?

    Although lentils are a legume/pulse, they do not require soaking like other legumes because they cook within 1 hour. Other legumes, such as chickpeas/garbanzo beans, would require soaking overnight because they take much longer to cook.

    Can I substitute kale in this recipe instead of using spinach?

    Yes, by all means, use kale! Just be aware that it will take a little longer to wilt versus using spinach.

    Can I use red lentils instead of brown lentils?

    No, I don't recommend using red lentils in this recipe because they will break down, i.e. not hold their shape, as they cook, and the soup will have a different consistency.

    Can I use store-bought chicken broth?

    Yes, the store-bought broth is fine, in fact, this is what I used for this recipe. My only recommendation would be to purchase a no-salt version to better control the salt content.

    Storage Instructions

    Leftover soup will keep for up to 4 days in the refrigerator. And remember to refrigerate leftovers promptly.

    You can freeze this soup, but I don't recommend it. The potatoes will not hold up well and will become mushy once thawed. I would omit the potatoes if you wanted to freeze this recipe.

    Recipe

    Close up view of lentil and barley soup in a bowl.

    Italian Lentil and Barley Soup with Vegetables

    Donna Poirier
    If I had to pick my favourite nourishing soup, it would be this delicious recipe combining lentils, barley and buttery yellow potatoes. This soup is like a big warm hug on a chilly winter day.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Main Course, Soup
    Cuisine Italian, Canadian
    Servings 6 servings
    Calories 211 kcal

    Equipment

    • cutting board
    • sharp chef's knife
    • measuring cups and spoons
    • heavy bottomed pot
    • wooden spoon

    Ingredients
     

    Soup

    • 2 tablespoons extra-virgin olive oil
    • 1 cup onion, diced
    • 1 cup carrot, peeled and diced
    • 1 cup celery, diced
    • 2 cloves garlic, left whole
    • 1 teaspoon kosher salt
    • 5 cups unsalted chicken broth
    • ⅓ cup brown lentils, picked over (see notes below)
    • ⅓ cup pearled barley, picked over (see notes below)
    • 1 cup yellow potatoes, peeled and diced
    • 1 bay leaf
    • ¼ teaspoon cayenne pepper
    • 2 cups spinach, roughly chopped

    Garnish

    • drizzle extra-virgin olive oil
    • ¼ cup parsley, finely chopped
    • ½ cup Parmigiano-Reggiano cheese, grated

    Instructions

    • Sauté. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat and add the onions, carrots, celery, whole garlic and kosher salt. Cook stirring occasionally, until the onions are translucent. This should take about 5-8 minutes.
      2 tablespoons extra-virgin olive oil, 1 cup onion, 1 cup carrot, 1 cup celery, 2 cloves garlic, 1 teaspoon kosher salt
    • Simmer. Add in the chicken broth, lentils, barley, potatoes, bay leaf and cayenne pepper. Bring to a boil and then simmer with the lid on for about 45 minutes, stirring occasionally.
      5 cups unsalted chicken broth, ⅓ cup brown lentils, ⅓ cup pearled barley, 1 cup yellow potatoes, 1 bay leaf, ¼ teaspoon cayenne pepper
    • Stir. Discard the bay leaf and retrieve the garlic cloves (they usually float to the top).  Do not throw away the garlic, but rather smush the cloves against the inside of the pot and give the whole pot a good stir.
    • Add spinach. Add spinach to the pot to wilt, this will take 30 seconds.
      2 cups spinach
    • Serve. Drizzle with extra-virgin olive oil and sprinkle with parsley and cheese.

    Notes

    Sort through the lentils and barley to remove any small fragments of stones or particles there may be. I like to put my lentils and barley on a tea towel and inspect them to ensure that there are no nasty surprises when serving.

    Nutrition

    Nutrition Facts
    Serving Size
     
    1 cup
    Amount per Serving
    Calories
    211
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    6
    mg
    2
    %
    Sodium
     
    622
    mg
    27
    %
    Potassium
     
    679
    mg
    19
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    4895
    IU
    98
    %
    Vitamin C
     
    19
    mg
    23
    %
    Calcium
     
    154
    mg
    15
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
    Keyword lentil and barley soup, vegetarian soup, lentils
    Did you make this recipe?Tag @ladypeartree or hashtag it #ladypeartree

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Laura says

      February 25, 2022 at 2:51 pm

      5 stars
      I really enjoyed this soup, it was so easy to make, thanks.

      Reply
      • Donna Poirier says

        February 25, 2022 at 2:53 pm

        Thank you Laura, I am so happy you liked it 🙂

        Reply
    2. Jenna from Heavenly Spiced says

      April 19, 2022 at 2:49 am

      5 stars
      Yum!!! Must try!

      Reply
      • Donna Poirier says

        April 19, 2022 at 2:07 pm

        Go ahead give it a try you'll love it 🙂

        Reply

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