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“Threw this together for dinner tonight and it didn't turn out half bad, so I thought I would post it for future reference. Essentially this is like a lentil barley soup, but without the liquid which makes it more stew-like. It reminds me of the stew my dad used to make when I was little (before I became a vegetarian). A lot of the measurements are approximate because I didn't measure everything. This seems like it would be a pretty good recipe to build on - it is pretty plain the way it is. Yield is very approximate, I didn't measure out the end result.”
6 cups

Ingredients Nutrition


  1. Saute the onion, garlic, celery and carrot with the oil in a large pot over medium heat until softened.
  2. Add the cumin, oregano, barley and rinsed lentils and continue to cook for a couple minutes.
  3. Add the three cups of vegetable broth and stir.
  4. Reduce cooking temperature to low, cover and simmer for 45 minutes or until lentils and barley reach desired level of tenderness.
  5. Check the pot and stir every 10-15 minutes to make sure there is still some water left and add more if it has all been absorbed and the lentils and barley are not done.
  6. Serve hot.

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