Ingredients
Legumes and Grains
- 1 cup green or brown lentils
- ½ cup pearl barley
Vegetables and Aromatics
- 1 ¼ cup diced onion (about 1 medium onion)
- 2 teaspoons minced garlic (about 2 medium cloves)
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups chopped baby spinach
- ⅓ cup chopped fresh parsley
Flavorings and Spices
- ¼ cup olive oil
- 1 ½ tablespoons tomato paste
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 2 tablespoons freshly squeezed lemon juice
Liquids
- 7 to 8 cups vegetable broth
Instructions
- Prepare Lentils and Barley: Measure and sort through the lentils and barley to remove any debris. Place them in a large bowl and cover with 1 to 2 inches of water. Soak for 30 to 40 minutes to remove excess starch and help reduce cooking time.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3 to 4 minutes, stirring occasionally until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Add Vegetables and Spices: Stir in diced carrots, celery, tomato paste, dried oregano, cumin, coriander, paprika, salt, and pepper. Mix well and cook for another 3 to 4 minutes to develop flavors.
- Drain Lentils and Barley: Using a colander, drain and rinse the soaked lentils and barley. Add them directly to the pot with the vegetables and spices.
- Add Broth and Simmer: Pour in 7 cups of vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 25 minutes, stirring halfway through the cooking time.
- Incorporate Greens and Finish Cooking: After 25 minutes, add chopped baby spinach, fresh parsley, and freshly squeezed lemon juice to the pot. Stir to combine and continue to cook for an additional 10 to 15 minutes until the greens are wilted and flavors meld.
- Adjust Seasoning and Serve: Taste the soup and add more kosher salt and black pepper if needed. The soup should be thick as the lentils and barley absorb liquid, but you can add up to 1 extra cup of broth to reach your preferred consistency. Serve hot.
Notes
- Soaking lentils and barley helps reduce cooking time and removes excess starch for a smoother texture.
- Feel free to adjust the amount of vegetable broth depending on your desired soup thickness.
- Lemon juice added at the end brightens the flavor and balances the richness.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a spicier version, consider adding a pinch of red chili flakes during the spice step.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
