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Slow Cooker Barley and Lentil Soup

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Photo of prepared Slow Cooker Burmese Barley and Lentil Soup
Photo attribution: My Tu Duong
Ready In: 5 hours
Serves: 4
Dairy-freeLow Added SugarVeganVegetarian
This filling soup works as a side dish, or served with salad, a vegetarian entrée.

What you'll need

Crockpot (slow cooker)
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Sieve or colander
Large skillet
Spatula or spoon


Serves 4
1/2 cup Pearl Barley
1/2 cup Brown Lentils dried
5 cups Water or 5 cups Vegetable Broth or 5 cups Low Sodium Chicken Stock
2 tablespoons Vegetable Oil
1 Onion Small, chopped
1 teaspoon Cumin
3/4 teaspoon Salt
1 cup Garbanzo Beans cooked, rinsed and drained
1 1/2 tablespoons Lemon Juice (about 1/2 lemon)
1/4 cup Fresh Parsley chopped, for garnish
of Cumin pinch


1.Rinse barley and lentils. Drain and place in a slow cooker.
2.Add stock or water. Cook on high heat for 4 hours (or low for 8 hours).
3.In a skillet, heat oil. Add onion, cumin and salt. Cook until onion is soft, about 5 minutes. Add to the slow cooker.
4.Stir in the garbanzo beans. Cook the soup on high heat for 1 hour more (or low for 2 hours).
5.Just before serving, stir in lemon juice. Ladle the soup into bowls, and sprinkle with parsley and cumin. Serve with flatbread and salad.

Chef's Tips

  • To use dried garbanzo beans: Rinse and pick out any stones. Add to the slow cooker with the dried barley and lentils in Step 1. Increase stock or water to 7 cups and continue with recipe.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 326
% Daily Value*
Total Fat 10 g13%
Saturated Fat 1 g5%
Sodium 710 mg31%
Total Carbohydrate 49 g18%
Dietary Fiber 12 g43%
Protein 14 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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