Lentil Barley Soup

Name: Lentil Barley Soup
Yield: 6 Servings
Ingredients: 2 cups dried lentils (rinsed); 4 scallions; 5 carrots (chopped); 2 teaspoons dried oregano; 1/2 cup pearl barley; 12 cups water; 1 can 14.5 ounce low-sodium whole peeled tomatoes (coarsely chopped); 1 tablespoon red wine vinegar; 1/2 teaspoon salt

Source: USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A big pot of lentils, tomatoes, and pearl barley simmer into this hearty soup. A great "make ahead" for quick meals and easy clean up.

Makes

6 Servings

Ingredients

2 cups dried lentils (rinsed)
4 scallions
5 carrots (chopped)
2 teaspoons dried oregano
1/2 cup pearl barley
12 cups water
1 can 14.5 ounce low-sodium whole peeled tomatoes (coarsely chopped)
1 tablespoon red wine vinegar
1/2 teaspoon salt

Directions

Place a large soup pot on the stove and add lentils, scallions, carrots, celery, oregano, barley, and water. Bring to a boil.
Reduce the heat to low and simmer, uncovered, for one hour.
Add the tomatoes and continue cooking about 45 minutes. Just before serving, add vinegar.

Notes

Learn more about: Onions Carrots Herbs Tomatoes

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