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

Related Posts


  1. I love risotto and I loveeee mushrooms! They add such a richness to dishes. So good! I like the addition of barley instead of rice. Yum!!!! Also, that blue cast iron pot is just darling!

  2. This risotto looks amazing! I agree, I love risotto but only have the real stuff once in a while. I’ve been substituting with white quinoa, but the barley is closer to the rice texture and I bet a little more filling. Looking forward to trying this!

  3. What a GREAT way to make a healthier and to my opinion Better risotto!! My kids loved it and we finished the rest of what was left in the pan, haha. Yes it took a bit longer than normal rice, but tasted even better!

Leave a Reply

Your email address will not be published. Required fields are marked *