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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 4 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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
  • cup brown lentils, picked over (see notes below)
  • 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.
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