Recipe Source: Recipe and photo from


Number of servings: 10


Time for preparation (including preparation and cooking): 1 hour 40 minutes




1 Tablespoon oil

1 clove garlic, minced, 1/4 teaspoon garlic powder

1 cup sliced onion

1 cup sliced carrots

1 cup sliced celery

1 can (15 ounces) stewed, diced tomatoes

3 cups chicken or vegetable broth, or water (see notes)

3 cups water

1 cup dry lentils

2⁄3 cup barley

1⁄2 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste



  1. Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
  2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
  3. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
  4. Serve hot in a soup bowl.
  5. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
  • Use any fresh, frozen, or canned vegetables you have on hand.
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About the Author : Kevin Clark'