Mediterranean Lentil and Barley Soup with Lemon

A robust, plant-forward soup featuring hearty pearl barley and brown lentils, brightened with fresh lemon and finished with baby spinach. This Mediterranean-inspired recipe provides a satisfying, chewy texture through the combination of grains and legumes.

Prep: 15 min · Cook: 240 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 cup brown lentils
• 0.5 cup pearl barley
• 2 count carrots
• 1 count yellow onion
• 3 cloves garlic
• 14.5 oz diced tomatoes
• 6 cups vegetable broth
• 1 tsp cumin
• 2 tbsp olive oil
• 3 cups baby spinach
• 1 count lemon
• 1 tsp salt

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, cooking until the onion is translucent, about 6 minutes. (about 6 min)
2. Add the minced garlic and cumin to the pot and toast for 1 minute until fragrant. (about 1 min)
3. Stir in the rinsed brown lentils, pearl barley, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the barley and lentils are tender, about 40 minutes. (about 40 min)
4. Stir in the baby spinach and cook until wilted, about 2 minutes. (about 2 min)
5. Remove from heat and stir in the fresh lemon juice and salt, adjusting to taste before serving.