This easy lentil barley minestrone soup is so comforting, flavorful, filling, packed with vegetables and healthy. It uses simple ingredients and makes for a perfect lunch or dinner to enjoy on a chilly fall or winter day. 100% vegan and dairy-free.
Warm up a large pot with a little oil (I like using oil spray) and then, add the onion, celery and carrot with a pinch of salt. Stir and cook for 5-7 minutes on medium-high heat.
Then, add the garlic and dried herbs, stir and cook for 1-2 more minutes. Add the can of tomatoes (with the juice), vegetable broth, water, rinsed lentils and rinsed barley. Stir and bring to a simmer.
Then, cover and let the soup simmer on medium heat until the lentils and barley are tender, about 20 minutes. If the soup gets too thick, then add more broth or water.
Add the lemon juice and taste to adjust the salt. You can also add some fresh herbs. Enjoy with a side of bread or crackers.
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Notes
Storage: the soup will thicken quickly as the barley absorbs the broth. You can keep the leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, add a splash of water and use the microwave or the stove.
Feel free to customize this recipe to your preference! You can use other veggies (such as mushrooms, sweet potatoes, leeks, green beans, etc) or spices (ground cumin, paprika, red pepper flakes, etc). Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.