Barley, Spinach and Lentil Soup

As I was saying on one of my previous posts, I think it is soup time. Soups are easy to make, nutritious and pretty economical, well or at least the ones that I make :-)

You may add or substitute with any vegetables that you would like. On this version I did add some barley that I have had for a while. You can omit this ingredient although it adds up quite nutritional value such as fiber.

Ingredient quantities can also be altered. This is not baking you all so what ever you like best you can add!


Barley, Spinach and Lentil Soup

Miryam's original recipe

Yield: 6 servings


2-3 tablespoons of olive oil
1 1/2 cup chopped onion
1/2 cup chopped carrot
1/3 cup of barley
2 cup fresh spinach, you can also use frozen
4 garlic cloves
6 - 8 cups of water
1lb dried brown lentils
1 8oz can tomato sauce
Salt to taste



Heat oil in a large pan over medium heat. Add onion, carrot and garlic.  Add water, lentils, tomato sauce, salt and barley. Bring to boil and reduce heat and simmer 30 minutes or until lentils are tender. Turn heat off and add spinach. If frozen add 5 minutes before turning off the heat.

TIP: You may add some dry spices before adding the water if you like such as dill, oregano, pepper flakes etc


  1. I love soups like this that you can just throw whatever you have in! I’ve surprisingly never cooked with barley–I’ll have to pick some up!

  2. This looks great. I bet it’s perfect for those cold fall days

  3. Barley isn’t gluten-free. It’s one of the main grains us celiacs have to avoid

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