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Beefy Lentil Barley Soup, shown garnished with parsley in a white bowl

Beefy Lentil Barley Soup

This Lentil Barley Soup is the perfect thing to get you through a cold day!! Warm and comforting, this vegan soup is packed full of fiber and delicious umami!

Course Soup
Cuisine vegan
Keyword Beefy Lentil Barley Soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 390 kcal
Author Megan Kerry

Ingredients

  • 1 tbsp canola oil
  • 1 meduim yellow onion diced
  • 3 large garlic cloves minced
  • 1 cup celery chopped
  • 2 medium carrots peeled and chopped
  • 1 cup pot or pearl barley
  • 3/4 cup dry red lentils
  • 3/4 cup dry green or brown lentils
  • 2 veggie bullion cubes
  • 8 cups hot water
  • 1 1/2 cups diced tomatoes fresh or canned
  • 1 1/2 cups pasta sauce

Instructions

How to Make Beefy Lentil Barley Soup:

  1. Place a large soup pot over medium heat and add in the canola oil.

  2. Add in the onion and garlic. Make sure the garlic is on TOP of the onion. The garlic is much smaller and can burn easily.

  3. Let the onion and garlic cook for 5 minutes to soften. Try not to stir too much-you want to develop some good colouring on the onions to add flavour!

  4. Add in the celery and carrots.

  5. In a separate bowl, add 4 cups of hot water and 2 veggie bullion cubes. Dissolve and add to the soup. 

  6. Add in an additional 4 cups of water.

  7. Add the lentils and barley.

  8. Add the diced tomatoes and pasta sauce.

  9. Bring the soup to boil and reduce heat to a simmer for around 30 minutes, or until the lentils and barley are tender.

Recipe Notes

**Nutrition and caloric information is an estimate.

This soup turns out pretty thick, almost like a stew. I personally really enjoy it this way, but feel free to add in additional water to thin it out.