Tested till perfect Barley Lentil Soup

Barley Lentil Soup

Omit the yogurt for a vegan soup - a stellar warm-up on a chilly day.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 1large carrotcarrots, chopped
  • 1 stalk 1stalkcelery, chopped
  • 1 tsp 1tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupsvegetable stock
  • 1 cup 1cupbrown lentils or green lentils
  • 1/4 cup 1/4cuppot barley
  • 1/4 cup 1/4cupchopped fresh parsley


  • 1/4 cup 1/4cuplow-fat plain yogurt
  • 1 tbsp 1tbspminced fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset


In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, thyme, salt and pepper until softened, about 5 minutes.

Add stock, 2 cups (500 mL) water, lentils and barley; bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; reheat.) Stir in chopped parsley.

Topping: Top each serving with yogurt; sprinkle with parsley.

Nutritional Information Per each of 6 servings: about

cal 193 pro 10g total fat 3g sat. fat 0
carb 32g fibre 5g chol 1mg sodium 544mg

% RDI:

calcium 6 iron 29 vit A 40 vit C 12
folate 83
All rights reserved. TVA Group Inc. 2015