Nourishing Barley Lentil Soup with Fire Roasted Tomatoes
We’re on the cusp of soup season here in the U.S., and this nourishing barley lentil soup with fire roasted tomatoes is a great way to kick it off. This cozy, robust, and well-rounded recipe is packed with nutrients, including lots of veggies, and finished with salty Pecorino and bright lemon juice.
Recipe Mood: Nutritious Comfort
Indulgence Level: Low
Effort Level: Easy
This post may contain affiliate links. Please read our affiliate disclosure.
If you can’t get enough lentils, try this lentil soup. If you want to incorporate more barley into your diet, make this best recipe for mushroom and barley soup.
Cooler weather will be here before we know it, and that means it’s soup time! This nourishing barley lentil soup with fire roasted tomatoes is the perfect way to kick off the upcoming chilly weather. It features hearty barley and lentils, along with delicious vegetables in every warm, cozy spoonful.
The fire roasted tomatoes give this soup a slightly smoky flavor, and it all comes together with some sharp Pecorino Romano cheese and a splash of fresh lemon juice. Let’s make some soup!
Why You’ll Love This Nourishing Barley Lentil Soup with Fire Roasted Tomatoes
Nutritious comfort food: Packed with veggies, fiber, and leafy greens, this soup is cozy and wholesome.
Hearty and filling: The lentils and barley give this soup the heft to make it a satisfying meal.
Perfect weeknight meal: Comes together in just a few simple steps, and it’s even faster if you prep the vegetables in advance.
Key Ingredients
- Fire Roasted Tomatoes: This deepens the flavor of the soup more than ordinary tomatoes.
- Italian Seasoning: This infuses potentially bland ingredients like barley and lentils, making the soup more aromatic.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Sauté vegetables: Heat olive oil in a Dutch oven or large pot. Cook onion, carrot, and bell pepper for 5 minutes, then add garlic and cook 5 minutes more.
- Add tomato base: Stir in tomato paste for 1 minute, then add tomatoes, Italian seasoning, salt, pepper, and red pepper flakes. Mash tomatoes gently and cook 2-3 minutes.
- Simmer broth: Pour in broth, water, and bay leaves. Cover and bring to a boil.
- Cook lentils & barley: Add lentils with salt and simmer, covered, for 10 minutes. Add barley, cover, and cook 10 minutes more.
- Finish soup: Stir in spinach, cook 1-2 minutes, then add lemon juice. Taste and adjust seasoning.
- Serve: Garnish with Pecorino Romano cheese and fresh parsley.
Save This Recipe
Enter your email address to get a link to this post in your inbox!
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.
Variations & Substitutions
-Use chicken stock instead of chicken broth. You can also use vegetable broth/stock to make this soup vegetarian.
-Use 6 cups broth instead of 4 cups broth and 2 cups 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 and salt to make up the difference.
-Add another 1/2 to 1 teaspoon of Italian seasoning if you like a more herbaceous soup.
Recipe FAQs
I would stick to brown or green lentils for this recipe. They take about the same time to cook and are basically interchangeable. Some lentils, like red, are too delicate and won’t work for this soup.
You don’t have to, but you could. Soak them for about 20 minutes, separately, then rinse them. Soaking them also means they may cook faster. Try cooking the lentils for 5-7 minutes before adding the barley. Cook the barley for about 5 minutes before testing both.
Quick-pearled barley is already partially cooked and will cook faster than pearled barley.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in an airtight container for up to 2 months.
Reheat: Defrost in the fridge and reheat on the stovetop or in the microwave.
More Soup Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Nourishing 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 teaspoon Italian seasoning
- 1 and ½ teaspoons kosher salt divided (1 teaspoon + ½ teaspoon)
- Ground black pepper
- 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 Dutch oven or 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 about 1 minute, stirring constantly. Pour in the tomatoes, Italian seasoning, 1 teaspoon salt, some pepper, and red pepper flakes. Cook the tomatoes for 2-3 minutes, stirring occasionally. Use a potato masher to gently press on the tomatoes to help them meld into the ingredients and soften.
- 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 cook for another 10 minutes at a medium simmer. 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!
This soup is scrumptious, and the lentils and barley make it really satisfying. Perfect for fall.