Rating: 4 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

Serve this hearty lentil barley soup recipe when you're craving a spoonable option that eats more like a meal than an appetizer. This sausage soup packs enough fiber and protein to keep you full for hours.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

35 mins
55 mins
1 hr 30 mins
1 1/3 cups each


Ingredient Checklist


Instructions Checklist
  • In a 3- to 4-quart saucepan heat oil over medium heat. Add barley; cook and stir for 3 to 4 minutes or until barley is golden. Add onion, carrots, and garlic; cook about 10 minutes or just until vegetables are tender, stirring occasionally. Stir in cumin; cook and stir for 30 seconds more.

  • Add broth, the water, lentils, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 55 minutes or until barley and lentils are tender. Stir in tomatoes and sausage; heat through. Remove and discard bay leaf.

  • Add spinach, stirring until spinach begins to wilt. Ladle soup into serving bowls. Serve immediately.

Nutrition Facts

245 calories; fat 7g; cholesterol 32mg; saturated fat 2g; carbohydrates 33g; mono fat 2g; insoluble fiber 10g; sugars 5g; protein 14g; vitamin a 4859IU; vitamin c 14.8mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.2mg; folate 165.3mcg; vitamin b12 0.1mcg; sodium 645mg; potassium 440mg; calcium 80.8mg; iron 3.8mg.