This barley lentil soup with fire-roasted tomatoes is a hearty one-pot meal made with lentils, tender barley, and a smoky tomato base. It's the kind of soup that feels both nourishing and comforting, and it's simple enough for a weeknight but satisfying enough to make a full meal.
For more lentil recipes, try my Italian lentil soup, lentil and ditalini soup, or chorizo and lentil stew.
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Quick Look: Barley Lentil Soup with Fire-Roasted Tomatoes
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 35 minutes
🕒 Total Time: 50 minutes
👥 Servings: 4
📊 Calories: ~400 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Barley, lentils, fire-roasted tomatoes
⭐ Difficulty: Easy-Everything cooks in one pot
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Why You'll Love Barley Lentil Soup with Fire-Roasted Tomatoes
Fire-roasted tomatoes for depth: They add more flavor to each savory spoonful.
Perfect contrast: The lentils soften while the barley stays slightly chewy.
Easy weeknight meal: It comes together in just a few simple steps, and it's even faster if you prep the vegetables in advance.
Pantry-friendly ingredients: This one-pot barley lentil soup uses many staples you're likely to have on hand.
What is barley lentil soup?
Barley lentil soup is a hearty vegetable-based soup made with barley and lentils simmered together in a seasoned broth. The lentils provide protein and body, while the barley adds a slightly chewy texture.
Am I the only one who enjoys eating soup year-round?
You may find me eating this easy barley lentil soup with fire-roasted tomatoes in the middle of winter or during a heat wave. It doesn't matter because it features hearty barley and lentils, along with delicious vegetables in every spoonful.
The fire-roasted tomatoes give this soup a slightly smoky flavor, and I love topping it with a mad flurry of sharp Pecorino Romano and a splash of fresh lemon juice. Regardless of whether it's hot or cold outside, it's always soup time.
For more comforting soup recipes, try my mushroom barley soup, Tuscan onion soup, Italian zucchini soup, or turkey orzo soup.
Jump to:
- Quick Look: Barley Lentil Soup with Fire-Roasted Tomatoes
- Why You'll Love Barley Lentil Soup with Fire-Roasted Tomatoes
- What is barley lentil soup?
- Key Ingredients
- Variations & Substitutions
- How to Make Barley Lentil Soup with Fire-Roasted Tomatoes
- Pro Tips
- Barley Lentil Soup with Fire-Roasted Tomatoes FAQs
- Related Recipes
- Barley Lentil Soup with Fire-Roasted Tomatoes
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Quick-Pearled Barley: Barley adds a subtle chewiness that makes the soup more satisfying than lentil soup alone. The quick-pearled variety cooks faster.
- Brown or Green Lentils: They hold their shape well and give the soup a hearty texture without turning mushy.
- Fire-Roasted Tomatoes: This deepens the soup's flavor more than ordinary tomatoes do.
Variations & Substitutions
➢Use chicken stock instead of chicken broth. You can also use vegetable broth/stock to make this soup vegetarian.
➢Use 6 cups of broth instead of 4 cups of broth and 2 cups of water. Just add less salt than what the recipe calls for; taste when done and add more if needed.
➢Replace the spinach with kale, Swiss chard, or a similar leafy green.
➢Use a mix of brown and green lentils.
➢Use pearled barley if you can't find quick-pearled barley. It will take a little longer to cook, so you may need to add more liquid to make up the difference.
➢Add another ½ to 1 teaspoon of dried oregano if you like a more herbaceous soup.
How to Make Barley Lentil Soup with Fire-Roasted Tomatoes
Step 1: Heat the oil in a large pot. Cook the onion, carrot, and bell pepper for 5 minutes, then add the garlic and cook for 5 more minutes.
Step 2: Stir in the tomato paste and cook for 30 seconds, then stir in the tomatoes, salt, pepper, dried oregano, and red pepper flakes.
Step 3: Cook the tomatoes for 2-3 minutes, pressing them gently into the pot to help them soften.
Step 4: Pour in the broth, water, and bay leaves. Cover and bring to a boil.
Step 5: Add the lentils and simmer, covered, for 10 minutes. Add the barley, cover, and cook for 10 more minutes.
Step 6: Stir in spinach, cook 1-2 minutes, then add the lemon juice. Top with the Pecorino and parsley.
Pro Tips
➢Use quick-pearled barley instead of regular pearled barley: Quick-pearled barley has already been partially cooked and dried, so it cooks fully in only about 10 minutes.
➢Ensure the pot is covered when cooking the lentils and barley: This will keep the liquid from evaporating while it helps cook the lentils and barley.
Barley Lentil Soup with Fire-Roasted Tomatoes FAQs
Brown or green are the best options for this soup because they retain their shape well. If you prefer delicate lentils in soup, try this simple red lentil soup.
No, it will cook in the soup and absorb its flavors.
Refrigerator: Store in the fridge for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheat: Defrost in the fridge and reheat on the stovetop or in the microwave.
Related Recipes
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Barley Lentil Soup with Fire-Roasted Tomatoes
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ large onion peeled and diced
- 1 large carrot peeled and diced
- ½ large red bell pepper seeded and diced
- 3 garlic cloves peeled and minced
- 1 tablespoon tomato paste
- 1 cup fire-roasted tomatoes
- 1 and ½ teaspoons kosher salt divided (1 teaspoon + ½ teaspoon)
- Ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 cup brown or green lentils rinsed
- ½ cup quick-pearled barley rinsed
- 2 cups fresh baby spinach tightly packed, roughly chopped
- 1 teaspoon freshly squeezed lemon juice or more (Note 1)
- Grated Pecorino Romano cheese for garnish
- Handful Italian flat-leaf parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium-low to medium heat. Cook the onion, carrot, and bell pepper for about 5 minutes until they begin to soften, stirring often. Add the garlic and continue cooking for another 5 minutes, stirring often.
- Add the tomato paste and cook for 30 seconds, stirring constantly. Pour in the tomatoes, 1 teaspoon salt, some pepper, oregano, and red pepper flakes. Cook the tomatoes for 2-3 minutes, stirring occasionally, until softened.
- Pour in the broth, water, and bay leaves, cover the pot, and bring to a boil. Stir in the lentils and the remaining ½ teaspoon salt, cover the pot, and cook for 10 minutes at a medium simmer.
- Stir in the barley, cover the pot again, and simmer for another 10 minutes. Taste the lentils and barley. If they're too al dente, let them cook for another few minutes.
- Stir in the spinach and cook for 1-2 minutes to let it wilt. Add the lemon juice. Taste for salt and add more if needed. Add more lemon juice if desired. Serve in bowls and garnish each with the Pecorino and parsley. Enjoy!
Notes
- Use a potato masher to gently press the tomatoes in the pot to help them meld with the other ingredients and soften.
- Don't forget to cover the pot while cooking the lentils and barley to trap the liquid.
Nutrition
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This soup is scrumptious, and the lentils and barley make it really satisfying. Perfect for fall.