Easy Lentil and Barley Soup
- 8 hours ago
- 4 min read
Why You’ll Love Lentil and Barley Soup
Perfectly Portioned: This recipe serves two, so you can enjoy a fresh meal without being buried under a mountain of leftovers for a week.
Pantry-Friendly: It relies on sturdy staples like dry lentils and barley that you likely already have tucked away in your cupboard.
Ultimate Flexibility: Whether you have leftover roast beef or want to keep it strictly vegetarian, this pot adapts to what is currently in your fridge.
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What you need to make this Lentil and Barley Soup
Ingredients
Olive Oil
Carrot
Celery
Onion
Stock (Ham, Chicken, Beef, or Vegetable)
Dry Barley
Dry Lentils
Shredded Meat (Optional: Chicken, Ham, or Beef)
Salt & Pepper
Here's the Recipe!
One Pot, Endless Possibilities
It is Wednesday night. The week has been hectic. You didn’t plan anything for dinner. Now it is 6 pm, and you are staring at your refrigerator, wondering what’s worth the effort.
You want something that is comforting, but you really don’t want to put in the mental power to come up with something. That’s when this lentil and barley soup comes in handy. It is reliable, comforting, and effortless.
The beauty of this soup lies in the cook time. I’ve found through my travels and kitchen trials that lentils and barley are wonderful companions because they soften at almost the exact same rate. Unlike some grains that require pre-soaking or hours of simmering, these two play well together in about 30 to 40 minutes, creating a thick texture without the need for added thickeners.
If you have homemade stock in the freezer, use it to deepen the flavor. If you don’t, not to worry. A carton of stock, or something like Better Than Bouillon, is perfect for this. I left the seasoning to the end so you can adjust it to the way you like it.
What I also like about this soup is that the proportions listed below make one smallish pot of soup, so if you are cooking for 1, you will have leftovers for lunch the next day. If you are cooking for two, it is perfect with no leftovers.
But, if you have more people around your table, you can increase the amount of barley and lentils to feed your bunch. Just remember that barley absorbs 3 times its volume in liquid, so add more of that sparingly - half as much as you add lentils. Then add more broth.
Fun Fact: Did you know that the recipes at Appetite for Life automatically can double or triple a portion? At the very top of the recipe, it gives the number of servings. By changing the X1 to another number, it will adjust the proportions of ingredients! Fabulous, right?
Variations
The Grain Swap: If you’ve run out of barley, don't fret. You can easily substitute farro for a nuttier bite, or even rice or quinoa. Just keep an eye on the liquid levels, as rice tends to absorb more stock than barley.
The Vegetarian Route: This is a fantastic "Meatless Monday" option. Simply use a rich vegetable stock and skip the shredded meat; the lentils provide plenty of plant-based protein to keep you full.
The Flavor Boost: I often add a splash of sherry vinegar or a squeeze of lemon right before serving. The acid cuts through the earthiness of the pulses and brightens the whole bowl.
Frequently Asked Questions (FAQs)
Can I freeze this soup?
Absolutely. In fact, grains like barley hold up much better in the freezer than pasta does. Store it in airtight containers for up to three months. You may need to add a splash of water or stock when reheating, as the barley will continue to soak up liquid while it sits.
How do I prevent the lentils from getting mushy?
For this recipe, we use standard brown or green lentils. If you use red lentils, they will break down completely and turn into a puree (which is delicious, but different!). Stick to brown or French green lentils if you want them to hold their shape.
My soup is too thick; what should I do?
This is common with barley! It is high in starch, which naturally thickens the broth. If it looks more like a stew than a soup, just stir in an extra half-cup of stock or water until you reach your preferred consistency.
I’d Love to Hear From You!
Did you find a hidden gem in your pantry to add to this? Leave a comment below and tell me your favorite soup-season swaps!
About Jen and her Recipes:
As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.
I can't believe you can make this so easily