106 Reviews

Nice soup. I won't rate because I made some changes (more tomatoes, less broth, added some frozen spinach near the end) but I wanted to recommend hulled (i.e. hull-less) barley, if you can find it. The crockpot is fantastic for whole grains, and instead of just going squishy, like pearled barley, the hulled barley makes a nice little firm pop when you bite into it. Hulled barley has more vitamins and minerals than pearled because it still has the bran and germ.

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Podkayne January 10, 2011

I'm not usually a big fan of lentil soups, but this one was fantastic! I've never heard of adding cider vinegar to a soup, but I think this is a trick I'll be using on a lot of vegetable soups in the future. I did change the procedure a bit-- I cooked the lentils and barley (I also use hulled barley) with just the water and bay leaf until the lentils were just tender. Like many others, I doubled the herbs and garlic. I also added 1/2 teaspoon fennel seed (to "suggest" the flavor of Italian sausage), 1/2 teaspoon freshly ground black pepper, and 1 teaspoon salt. The herbs and spices were cooked with the vegetables in a little olive oil before going in the crock pot with the other ingredients. So easy and very healthy-- this is something I'll be making frequently!

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JLathrop January 17, 2011

Wonderful! I doubled the dried herbs and used 5 cloves of garlic to give it a bit more zing. Finishing with a teaspoon of sea salt and the apple cider vinegar really make this easy soup taste great.

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yvettemryan December 30, 2010

I thought this was fantastic. Made as directed, BUT I didn't make mine vegetarian - I used 6 cups of chicken broth and added a pound of crumbled italian turkey sausage. Also added about a cup of pasta sauce to give it even more of an italian feel. Grate fresh parmesan on top, too! Everyone LOVED it. Thanks!

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djbarnez October 16, 2011

Delicious! We loved this soup, it is very Mediterranean, filling and healthy. Thanks for posting

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jolenecaruana April 12, 2010

Outstanding stoup! I made a few changes only because I had stuff I wanted to use up. I used 3/4 cup barly instead of the 1/3. Also added 2 tablespoons tomato paste, 1 cup of frozen spinach, 1 cup frozen green beans, and half of a fresh red bell pepper. Oh, and about a pinch of red pepper flakes to give it some sparks :) I did not add the vinegar but rather served with a dollop of plain yogurt for tang. This stoup with divine!! Thank you Shaye :)

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Merry Cook March 22, 2009

No need to cook anything in advance or make this a difficult recipe. Just put it all in the crockpot as directed. Ours took 5 hrs on high. I did try balsamic vinegar as one review suggested and would NOT endorse that idea because it adds too much sweetness.

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Cookin'Diva December 02, 2012

Great autumn afternoon soup. My vegetables were fresh from the farm stand. Although listed as optional, the cider vinegar is important for additional flavor. The combination of lentils and barley was an unexpected treat.

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JVernel November 11, 2012

Super delicious and so easy to make! My husband and I are trying to eat healthier and lose some weight and this is a great soup to have around for a low-fat snacks or an easy meal. I even freeze some in individual servings. I love this recipe!

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Mrs. Dulek October 27, 2012

This was really good, simple to make, and easily adaptable to individual tastes. Thank you, I will be making this again!

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Kishka September 27, 2012
Italian Lentil and Barley Soup