Vegetable Barley and Lentil Soup

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Vegetable Barley and Lentil Soup

Wholesome and renewing vegetable barley and lentil soup recipe is a hearty one-pot vegan soup with nutritious, whole-grain hulled barley, French lentils, vegetables, and spices.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course, Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 193kcal

Author: Denise Perrault

Ingredients

1 medium onion chopped (1 cup)
3 medium carrots peeled and chopped (1 ½ cups)
2 stalks celery chopped (1 ¼ cups)
3 cloves garlic minced or pressed (1 tablespoon)
1 teaspoon cumin
1 teaspoon smoked paprika or regular sweet paprika
1 teaspoon oregano
½ teaspooon salt
½ teaspoon black pepper
28 ounces canned tomatoes diced or crushed
2 teaspoons vegan Worcestershire sauce (see note 3)
5 cups vegetable broth
3 sprigs thyme or 2 teaspoons dried thyme
2 medium bay leaves
1 cup French lentils (see note 1)
½ cup hulled barley (see note 2)
2 cups kale chopped

US Customary - Metric

Instructions

Heat a large Dutch oven or soup pot to medium-high heat. Add the onions, carrots, and celery. Cook the vegetables, stirring often, for 2-3 minutes until they soften.
Stir in the garlic, cumin, smoked paprika, oregano, salt, and pepper. Cook for no more than 30 seconds.
Add the tomatoes, Worcestershire sauce, vegetable broth, thyme, and bay leaves. Stir the bottom of the pot to pick up any stuck-on vegetables and spices.
Add the lentils and barley. Bring the ingredients to a simmer, cover the pot, and continue simmering for 40-45 minutes until the barley and lentils are tender. Stir occasionally and add more vegetable broth if needed.
Uncover the pot, stir in the kale, and simmer for another 5 minutes. Remove the thyme stems. Taste and adjust the seasonings if desired.

Notes

French lentils have a similar cooking time to whole-grain hulled barley. I recommend soaking the barley for a few hours before cooking if you use green lentils.
This recipe was developed using whole-grain, minimally processed hulled barley. Pearl barley is highly processed and quicker to cook. It's a good match for green lentils but may get too mushy when using French lentils.
If you can't find store-bought vegan Worcestershire sauce, use 2 teaspoons of soy sauce in combination with 1 teaspoon of tamarind paste or 2 teaspoons of lemon juice.
Store barley lentil soup in an airtight container and refrigerate for 4-5 days. Freeze for 3 months, thawing before reheating.
Instant Pot Instructions: In sauté mode, cook the onions, carrots, and celery for 2-3 minutes. Add the garlic, cumin, smoked paprika, oregano, salt, and pepper. Mix well and turn the Instant Pot off. Stir in the tomatoes, vegetable broth, and Worcestershire sauce. Use a wooden spoon to clear the bottom of the pot. Mix in the lentils, barley, bay leaves, and thyme stems. Cook on High Pressure for 23 minutes with 15 minutes of natural pressure release (NPR). Stir in the kale and return the lid for 5 minutes to soften the kale.
Slow Cooker Instructions: Cook the vegetables, garlic, and seasonings separately. Transfer to the slow cooker with the rest of the ingredients. Cook on high for 4 hours or low for 8 hours. Stir in the kale and return the lid. Continue cooking for 5-10 minutes until the kale is soft.

Nutrition