Lentil Barley Soup

By Dash of Amy
February 11, 2018
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Author Notes: A hearty and vegan lentil barley soup with broth, vegetables, spices, and topped off with some fresh cilantro. Dash of Amy

Serves: 6-8


  • 1 cup dry lentils
  • 4 cups water
  1. Place lentils and water in a saucepan and bring to a boil.
  2. Reduce heat to a low boil, and cook about 30-40 minutes until lentils are soft.
  3. Strain the water off, and set aside.


  • 4-6 cups vegetable broth
  • 1/4 cup cooking sherry
  • 1 tablespoon olive oil
  • 15 ounces can tomato sauce
  • 1/2 cup diced onions
  • 2 carrots, shredded
  • 1 celery stalk, sliced thin
  • 2 garlic cloves, minced
  • 1/2 cup pearled barley
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Mrs. Dash onion & herb
  • 1 teaspoon Weber garlic & herb
  • 1/3 cup fresh cilantro
  1. Place strained lentils and all remaining ingredients except barley and cilantro in a large stock pot, and bring to a boil.
  2. Once boiling add the barley, and cook on a low boil for about 30 minutes, or until barley is cooked.
  3. Mix fresh cilantro into the soup, and serve!

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