Lentil Barley Soup

I actually made this recipe about a week ago when it was quite cold in Florida.  I was looking for a recipe that would warm us up while being hearty and filling.  I ended up taking a few components from several different recipes and created my own.  It came out very well and will absolutely be making it again in the future.

Lentil Barley Soup


1 medium sized onion diced

2 large or 4 small carrots sliced ½ inch thick

2 celery stalks diced

1 cup lentils

¾ cup quick barley

2 14 oz cans vegetable broth

2 14 oz cans filled with water

2 tablespoons olive oil

1 teaspoon tumeric

½ teaspoon sage

Salt and pepper to taste


Heat oil in a stock pot and saute vegetables until onions are translucent, about 5 minutes

Add the water and broth and let simmer

Once broth is simmering add the lentils and barley and cook on a medium low heat for about 30 minutes, stirring occasionally

After 15 minutes add seasoning and stir

Once the lentils and barley are tender add more seasoning for personal preference

  1. YUM!! I am definitely going to make this!Re: your question about tahini, i dont know. I wish I did. I thought all tahini was the same but i was really disappointed with this one. Maybe it is just best used in recipes and not eaten alone? Or maybe it needs to be diluted with vinegar???

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