Description
A nourishing soup made with pearl barley and lentils, perfect for a warm meal.
Ingredients
Scale
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup pearl barley
- 1 cup brown or green lentils, rinsed
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp dried thyme (or parsley)
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, warm olive oil until shimmering. Add onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until softened.
- Stir in pearl barley and rinsed lentils; cook for an additional 2 minutes to enhance flavors.
- Pour in vegetable broth and add bay leaves. Bring to a gentle boil.
- Season with thyme, salt, and pepper. Reduce heat to low and simmer for 30-35 minutes until barley is tender but chewy.
- Adjust seasoning if needed. Serve hot, garnished with fresh herbs.
Notes
- This soup can be customized with other vegetables like spinach or kale for added nutrition.
- For a heartier meal, serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: stovetop
- Cuisine: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg