Hearty Lentil and Barley Soup

A hearty and flavorful soup that's perfect for a cold winter day. The lentils and barley provide a good source of protein and fiber, while the vegetables add sweetness and nutrition. This soup is also relatively easy to make, and it can be tailored to your own taste preferences.

This recipe is a variation on a classic French soup called "potée." Potée is a hearty stew that is typically made with a variety of meats, vegetables, and beans. In this recipe, I have used lentils and barley instead of meat to create a vegetarian version of the soup. I have also added a few spices to give the soup a more flavorful taste.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup dried brown lentils
• 1/2 cup pearled barley
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Instructions

1. Rinse the lentils and barley in a fine-mesh sieve.
2. In a large pot over medium heat, sauté the onion, carrots, and celery in a little olive oil until softened.
3. Add the lentils, barley, oregano, and thyme to the pot. Stir to combine.
4. Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils and barley are tender.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Why It Works

• The lentils and barley provide a good source of protein and fiber.
• The vegetables add sweetness and nutrition.
• The spices give the soup a more flavorful taste.
• This soup is relatively easy to make.
• This soup can be tailored to your own taste preferences.