Lentil Barley Soup Recipe

4.5 7 9
Lentil Barley Soup Recipe
Lentil Barley Soup Recipe photo by Taste of Home
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Lentil Barley Soup Recipe

Read Reviews
4.5 7 9
Publisher Photo
Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 1 can (49-1/2 ounces) chicken broth
  • 3 medium carrots, chopped
  • 1/2 cup dried lentils
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup quick-cooking barley
  • 2 medium fresh mushrooms, chopped
  • 1 can (28 ounces) crushed tomatoes, undrained

Directions

In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Lentil Barley Soup in Country Woman January/February 1998, p31

Nutritional Facts

1 cup: 155 calories, 3g fat (1g saturated fat), 16mg cholesterol, 949mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 11g protein.

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 1 can (49-1/2 ounces) chicken broth
  • 3 medium carrots, chopped
  • 1/2 cup dried lentils
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup quick-cooking barley
  • 2 medium fresh mushrooms, chopped
  • 1 can (28 ounces) crushed tomatoes, undrained
  1. In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  2. Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through. Yield: 8-10 servings (about 2-1/2 quarts).
Originally published as Lentil Barley Soup in Country Woman January/February 1998, p31

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Reviews forLentil Barley Soup

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vewebber58 User ID: 998755 21230
Reviewed Jan. 18, 2013

"This is a good soup. I had some boneless, skinless chicken breast halves, so I just cut up a couple of them into cubes and cooked them along with the first ingredients. I'd prefer to make the soup with homemade chicken broth, as there's less (or no) sodium, but I used canned this time. There's enough protein in the soup with the combination of the barley and lentils, and I like vegeterian dishes, so I don't feel more chicken is necessary, but that's a matter of individual taste."

MY REVIEW
jmkasprak User ID: 2880256 202564
Reviewed Nov. 1, 2012

"I made the soup as written, and when it was finished I felt it was lacking something, so I added a 6 oz can of tomato paste and a 15 oz can of white kidney beans. It made it more like a minestrone soup, but I felt I had to do it to add more depth of flavor and substance to the soup. I also used almost two cups of chicken."

MY REVIEW
Haman User ID: 337932 16693
Reviewed Feb. 3, 2012

"This is such a good filling soup and a meal in itself. It does need more chicken. Probably at least 1 more cup. I am also going to cut some of the salt the next time, by using low sodium products and add only 1/2 teaspoon salt."

MY REVIEW
kerisovery User ID: 3828360 46140
Reviewed Nov. 27, 2010

"I made this delicious soup to use up some leftover Thanksgiving turkey."

MY REVIEW
crewchiefinlife User ID: 4839950 26387
Reviewed Jan. 27, 2010

"Taste Great! Will try again!"

MY REVIEW
ksb223 User ID: 1270993 26346
Reviewed Oct. 15, 2009

"Wonderfully filling soup. I also made it with beef and beef broth for a change, yummy!"

MY REVIEW
zet135 User ID: 3837720 50001
Reviewed Feb. 22, 2009

"I used a whole roasted chicken and pulled it apart instead of the cubed chicken and it was excellent"

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