Lentil, Barley and Spinach Soup -

This soup is so hearty and delicious; you will make it again and again!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  20min


  • 1 Tbsp. Vegetable oil
  • 1 Onion, Peeled and Chopped
  • 1 Tbsp. Fresh Thyme
  • 1 Tbsp. Fresh Rosemary
  • 2 Carrots, Peeled and Chopped
  • 2 Cloves Garlic, Minced
  • 1/2 to a Whole Jalepeno, Minced (or to taste)
  • 2 Tbsp. of each Red, Green and Brown Raw Lentils
  • 2 Tbsp. Barley
  • 1 Liter Vegetable Stock or water
  • 1 Tsp. each Salt and Pepper, or to Taste
  • ½ Cup Chopped Fresh Parsley
  • 1/2 Cup Chopped Fresh Dill
  • ½ Cup Fresh or Frozen Chopped Spinach


  1. In a pot over medium heat combine 1 tbsp. of oil with onions and garlic and cook for 5 minutes. Add the thyme and rosemary, pepper and hot sauce and combine. Add the carrots, and cook for another 2 minutes.
  2. Add the lentils and barley to the onion mixture, and stir well. Add the vegetable stock and bring to a boil. Cover and reduce heat to simmer for 40 minutes, until lentils and barley have cooked all the way through.
  3. Add the parsley, dill, spinach and salt, and cook for 5 minutes more.


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