Crock Pot Lentil Barley Soup

There is something about a rainy winter day that makes me want to pull out my slow cooker and fill the house with the comforting aroma of homemade soup. It's one of those simple pleasures that reminds me to slow down, pour a cup of tea, and enjoy the warmth of home while dinner quietly cooks itself.

This lentil and barley soup has become one of my favorite cold-weather meals because it's as nourishing as it is effortless. Most of the ingredients are pantry staples that I almost always have on hand, so it's often the recipe I turn to when I want something wholesome without making an extra trip to the grocery store.

What I love most is that every bowl is packed with ingredients that truly nourish the body. Lentils provide hearty plant-based protein, while barley adds satisfying fiber and a wonderful chewy texture. Together with a colorful blend of vegetables and herbs, they create a soup that's rich in vitamins, minerals, and comforting flavor.

Whether you follow a vegan lifestyle or enjoy a healthy bowl of homemade soup, I hope this recipe brings as much warmth to your table as it has to mine. Sometimes the simplest meals become the ones we return to again and again.

Enjoy!

Ingredients

1 cup green lentils, rinsed and picked over

3/4 cup pearl barley, rinsed

1 large onion, chopped

2 carrots, chopped

1 leek, sliced and rinsed well

2 cloves garlic, peeled and smashed

2 small yams, peeled and cut into 1/2-inch pieces

1 cup diced tomatoes

1 tablespoon tomato paste

8 cups vegetable broth

1 tsp. salt

1/2 tsp. paprika

1/2 tsp. cumin

black pepper to taste

Directions

1.     Sauté onion, leek, and carrots in olive oil until tender, over medium heat for 5 minutes, then lower heat and cover. Continue to cook for another 10 minutes.  Add garlic cloves for last 2 minutes of cooking.

2.    Meanwhile, add lentils, barley, tomatoes, broth and remaining ingredients to crock pot and turn on high.

3.    When onion mixture is done add to crock pot and cook on high for 6 hours. After 6 hours turn the crock pot to low and cook for another 2 hours. If too thick add more water or broth, and adjust taste with extra salt and pepper if needed.

4.    If a creamier soup is desired, remove 2 -3 cups and puree in blender, then stir mixture back into the soup.

5.    Sprinkle with vegan parmesan cheese and parsley if desired.

Serves 8