Golden Lentil Barley Soup

It’s been quite a while since I’ve posted a new recipe, but I’ve got one for you today. And it’s a keeper. And by keeper, I mean I had absolutely no problem eating this soup for five days straight. I loved it each and every time.

Anyone else loving fall as much as I am? I can’t get enough of cool crisp weather, gorgeous  colours, cozy layers, boots, and lots of hot tea and soup!

title lentilbarleysoup

This hearty lentil, barley, and root vegetable soup is pure cool-weather comfort food. It is also very simple to make. Once everything is in the pot and brought to a boil, you can turn it down and let it simmer while you do something else. I got it started one night after coming home from work, and just let it simmer while I relaxed with a book.

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Golden Lentil Barley Soup
1 tbsp coconut oil
1/2 an onion, diced
1 clove garlic, minced (1 tsp)
1 carrot, diced
1 small/medium turnip, diced
2 small or 1 large potato, peeled and diced
1/2 cup red lentils, rinsed, sorted, and drained
1/2 cup barley, rinsed and drained
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp ground black pepper
1/8-1/2 tsp cayenne powder, depending on how spicy you’d like it
6 cups vegetable broth or 6 cups water + 1 vegetable boullion cube (I used Harvest Sun)

Note:
Really, any sort of lentil would work in this soup but I prefer the creamy texture that red lentils give. Split red lentils will almost disappear in the soup and help to make it very creamy. Whole red lentils will be very soft, but won’t break down completely. I used a mix, because I only had a little bit of each kind left.

Heat coconut oil in a large pot over medium-high heat. Add onion and garlic, and sauté until translucent.
Add all of the other ingredients, stir well, and bring to a boil.
Turn heat to low, cover, and let simmer until the barley and vegetables are cooked, about 45-60 minutes. Make sure to stir occasionally.
Enjoy!

This soup will thicken up quite a bit as it sits and cools, so you may want to add a bit of water when reheating.

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I’ve shared this post with Health Vegan Friday #65Allergy-Free Wednesday #93, and Wellness Weekends (Nov14-18/2013).

What’s your favourite season?

Do you have any favourite soup recipes? Please share. 

You May Also Enjoy:
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Gingersnap Oatmeal with Instant Cranberry Sauce
Butternut Squash Miso Noodle Soup with Kale and Edamame
Spicy Peanut Vegetable Soup

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3 thoughts on “Golden Lentil Barley Soup

  1. Pingback: Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Ricki Heller

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