Name: Lentil Barley Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Eastern European
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium carrots, peeled and cut into medium dice; 2 small celery stalks, finely diced; 1 medium yellow onion, finely diced; 10 ounces cremini mushrooms, sliced* (see note below); 1/4 teaspoon fine sea salt; Freshly ground black pepper, to taste; 3 medium garlic cloves, minced; 6 cups broth of your choice (or 4 cups broth + 2 cups water)*; 3/4 cup dried green lentils, rinsed; 2 dried bay leaves; 1/2 cup pearl barley; Chopped dill or parsley, for serving (optional)

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Lentil barley soup with mushrooms is a cozy Eastern European-inspired comfort food.

Vegetarian lentil barley soup in bowls, next to bread.

As much as I love experimenting with new soup ingredients (see: coconut milk tomato soup, curried carrot-lentil soup), there’s something uniquely comforting about an unpretentious classic like mushroom barley.

Growing up, this soup would occasionally grace our dinner table – though, sadly, not nearly as often as borscht. (Borscht is hands-down my mom’s go-to.)

Now that I’m an adult of legal soup-making age and in charge of my own dinners, mushroom barley has become one of my absolute favorites. Anything with mushrooms is an instant win in my book, and the slippery, chewy texture of pearl barley makes it so satisfying to eat. Recently, I started adding green lentils to the mix; they amp up the soup’s protein content, making it hearty enough to be a complete meal on its own.

Lentil barley soup with mushrooms in a black bowl.

Quick Recipe Summary

What: A cozy, hearty soup with 16 grams of protein per serving.
Why You’ll Love It: An Eastern European-inspired vegetarian comfort food that’s easy to make and gets even better on day 2.
How: Sauté the base vegetables until soft, then add lentils and broth. Once the broth comes to a simmer, add barley and cook until tender.

Key Ingredients + Substitutions

Onions, Carrots, and Celery: Together known as “mirepoix”, this trio creates the foundational flavor of the soup.
Mushrooms: Cremini are classic and easy to find, but you could also use shiitake, or even chopped portobellos (just remember to scrape out the gills first).
Broth: Use whatever broth you want. I use vegetable or mushroom broth for a vegan version. Alternatively, use Better Than Bouillon or Yondu diluted with water.
Lentils: Basic green lentils are best here.
Pearl Barley: Barley that has had its outer bran layer polished off. This helps it cook faster and gives it its signature chewy texture. It’s sold in most supermarkets in the rice aisle. Barley does contain gluten so if you need to make this gluten-free, swap in brown rice.

Ingredients gathered to make lentil barley soup.

How to Make Lentil Barley Soup (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Vegetables

Cook the mirepoix and mushrooms in a large pot until they’re soft, about 12 minutes. In the last minute of cooking, add garlic.

Mirepoix and sliced cremini mushrooms in a pot.

Step 2: Add Lentils and Broth

Add the lentils, broth, and bay leaves, and cover tightly with a lid. Bring to a boil.

Step 3: Add the Barley

Lastly, add the barley and gently simmer until both the lentils and barley are tender, about 35 minutes.

Step 4: Serve the Soup

Garnish with fresh herbs if you want and serve with crusty bread.

Make-Ahead + Storage Info

This soup can certainly be made in advance as it gets even better on day 2 – it is perfect for meal prep. Cool the soup completely, transfer to a lidded container, store in the fridge, and eat within 4 days. For longer term storage, freeze for up to 3 months; thaw in the fridge before reheating.

More Vegan Soups to Try

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe