If I had to pick my favorite 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.
You'll love adding this soup to your meal rotation during cold winter months because it is hearty and easy to prepare quickly. Pair it with a grilled cheese for an added level of comfort.
Another recipe you might try is my silky sweet potato and broccoli soup, which might be just what you need on a cold winter day, or my recipe for red curry lentils with sweet potatoes and spinach.
I like serving this meal in a bowl with a generous drizzle of extra-virgin olive oil, grated Parmigiano-Reggiano cheese, a sprinkling of parsley for a fresh burst of flavor, and, finally, and best of all, crunchy homemade ciabatta croutons, which add just the right amount of crunch and texture.
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Gather the Ingredients for Lentil and Barley Soup with Vegetables
- 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 the aromatics: In a large Dutch oven, heat the olive oil over medium heat, and add the onions, carrots, celery, garlic, and kosher salt. Cook, stirring occasionally, until the onions are translucent, about 5-8 minutes.
Add the remaining ingredients: Add the chicken broth, lentils, barley, potatoes, bay leaf, and cayenne pepper. Bring to a boil and simmer with the lid on for about 45 minutes, stirring occasionally.
Remove the bay leaf: Discard the bay leaf. Retrieve the garlic cloves (they usually float to the top), squish them against the inside of the pot, and stir well.
Add the spinach. Add the spinach and cook until it wilts about 30 seconds.
Serve and enjoy. Divide into bowls, drizzle with extra-virgin olive oil, and top with freshly grated Parmigiano-Reggiano cheese and chopped 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
Yes, you can use water to make this recipe, but it may be less flavourful.
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.
Yes, by all means, use kale! Just be aware that it will take a little longer to wilt versus using spinach.
No, I don't recommend using red lentils in this recipe. They will break down, i.e., not hold their shape, as they cook, and the soup will have a different consistency.
Yes, store-bought broth is fine; in fact, this is what I used for this recipe. My only recommendation is 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
Italian Lentil and Barley Soup with Vegetables
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 the aromatics: In a large Dutch oven, heat the olive oil over medium heat, and add the onions, carrots, celery, garlic, and kosher salt. Cook, stirring occasionally, until the onions are translucent, 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
- Add the remaining ingredients: Add the chicken broth, lentils, barley, potatoes, bay leaf, and cayenne pepper. Bring to a boil and 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
- Remove the bay leaf: Discard the bay leaf. Retrieve the garlic cloves (they usually float to the top), squish them against the inside of the pot, and stir well.
- Add the spinach. Add the spinach and cook until it wilts about 30 seconds.2 cups spinach
- Serve and enjoy. Divide into bowls, drizzle with extra-virgin olive oil, and top with freshly grated Parmigiano-Reggiano cheese and chopped parsley.drizzle extra-virgin olive oil, ½ cup Parmigiano-Reggiano cheese, ¼ cup parsley
Marina says
I make this soup all the time and I’ve been making it for years! It is truly one of the best soups I make and my entire family feels the same way. I add a bit more barely and lentils than the recipe calls for, otherwise I make it exactly as written. Thank you for the recipe!
Donna Poirier says
Hi Marina, I’m so happy to know that you make this soup over and over again. This is my go-to soup and one I make often for my family too 🙂
Jenna from Heavenly Spiced says
Yum!!! Must try!
Donna Poirier says
Go ahead give it a try you'll love it 🙂
Laura says
I really enjoyed this soup, it was so easy to make, thanks.
Donna Poirier says
Thank you Laura, I am so happy you liked it 🙂