Barley

When the air turns crisp and comfort food calls, there’s nothing better than a hearty bowl of lentil and barley stew. Packed with wholesome vegetables, fiber-rich grains, and savory broth, this simple recipe will fill your kitchen with warmth and your belly with satisfaction. Let’s dive into making this wholesome, cozy dish.

This stew contains gluten but you can use rice or quinoa in its place for a gluten-free option. The potatoes, carrots and celery along with the lentils and barley will provide plenty of fuel for shoveling snow or chasing your kids up and down the sledding hill.

Why You’ll Love Lentil & Barley Stew

Not only is this stew delicious, but it’s also incredibly nutritious. Lentils provide plant-based protein, barley adds fiber, and the medley of vegetables offers a variety of vitamins and minerals. Plus, it’s budget-friendly and easy to customize with whatever veggies you have on hand.

The combination of lentils and barley creates a thick, satisfying stew that feels like a warm hug on a cold day. It’s perfect for combating winter chills while being lighter and healthier than traditional stews.

Should I Soak Barley Before Adding to Stew?

Soaking barley before adding it to stew is optional and depends on the type of barley and how quickly you need it to cook. Personally, I don’t bother.

When to Soak Barley:

• Pearl Barley: Soaking isn’t necessary because pearl barley is pre-processed to remove the hull, allowing it to cook in about 25–30 minutes. However, soaking for 1–2 hours can speed up the cooking process if you’re short on time.
• Hulled Barley: Hulled barley retains its bran layer and takes longer to cook (about 40–50 minutes). Soaking overnight reduces cooking time and makes it more tender.

Tips for Adding Barley to Stew:

• Dry Barley: If you don’t soak the barley, simply add it early in the cooking process, so it has enough time to cook fully.
• Pre-Cooked Barley: If you’ve pre-soaked or cooked the barley, add it toward the end of the stew’s cooking time to prevent overcooking.

In most cases, dry barley works perfectly well when added directly to a simmering stew. It will absorb the flavors of the broth as it cooks, enhancing the dish’s overall taste.

Lentil & Barley Stew

Ingredients

• 4 cups water
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 2 Tbsp Dry Veggie Broth Mix
• 1 carrot, chopped
• 2 small potatoes (with skin on), chopped
• 1/4 cup dry (uncooked) barley
• 3/4 cup cooked lentils (or 2/3 uncooked)

Instructions

Step 1 – Prepare Ingredients

Add all of the ingredients to a pot and cook over medium heat.

Step 2 – Cook

Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.

Step 3 – Serve

The soup is delicious on its own, but here are some serving suggestions to complement the dish:

• Crusty Whole-Grain Bread: Perfect for soaking up the hearty broth.
• Garlic Herb Flatbread: Add a flavorful twist with fresh herbs and olive oil.
• Side Salad: A simple green salad with a tangy vinaigrette balances the stew’s richness.
• Roasted Vegetables: Serve with roasted root veggies like carrots, parsnips, or sweet potatoes.
• Brown Rice or Quinoa: Spoon the stew over a bed of grains for extra texture and nutrition.
• Vegan Yogurt Dollop: Add a creamy element with unsweetened plant-based yogurt.
• Toasted Seeds or Nuts: Sprinkle on pumpkin seeds, sunflower seeds, or chopped walnuts for crunch.
• Herb Garnish: Top with fresh parsley, cilantro, or dill for a burst of color and flavor.
• Avocado Slices: Creamy avocado pairs wonderfully with the earthy stew.
• Vegan Cheese Shreds: Add a cheesy note with plant-based parmesan or cheddar-style shreds.
• Pickled Veggies: Tangy pickled onions, cucumbers, or radishes add a delightful contrast.
• Cornbread: Opt for a vegan cornbread recipe to serve alongside for a Southern-inspired twist.

Each option enhances the flavors and textures of the stew while keeping it entirely plant-based.

Storage

Storing lentil and barley stew is simple and helps you enjoy leftovers throughout the week. Allow the stew to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4–5 days. For longer storage, freeze the stew in freezer-safe containers or resealable bags, leaving some space at the top for expansion. Label the containers with the date for easy tracking.

When ready to eat, thaw frozen stew overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to restore its original consistency. This makes it a convenient, make-ahead meal for busy days.

More Plant Based Soup Recipes

If you like this stew, you’ll love these recipes too:

• Tortilla Soup
• Spicy Black Bean Soup
• Instant Pot Lentil Stew – No Oil
• Potato Kale Soup
• Chickpea and Rice Soup