Go Back

Healthy Vegetable Soup with Lentils and Barley

An easy homemade vegetable soup packed full of flavour, super comforting and containing lentils and barley to keep you feeling full and satisfied.
Course Main Course
Cuisine Australian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
Author Sally


  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 large carrots
  • 2 stalks celery
  • 2 tablespoons tomato paste
  • 1-2 potatoes
  • 1 swede
  • 1 parsnip
  • 1 cup dried soup mix or a combination of lentils and barley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable stock
  • 2 cups water
  • ½ cup frozen peas
  • chopped parsley to serve


  • Peel and dice the onion and garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
  • While the onions are cooking, peel and dice the carrots and chop the celery. Once the onions are soft, add the carrots and celery to the pot. Add in the tomato paste and herbs and stir through, cooking until fragrant.
  • Peel and chop the remaining vegetables and add to the pot along with the soup mix, stirring to combine.
  • Add stock, water and salt and pepper. Mix through and bring to the boil. Cover and turn the heat down to a low simmer for about 30 minutes or until the barley and lentils are soft.
  • Add in frozen peas and stir to heat through. Adjust salt and pepper to taste. Serve hot with chopped parsley if desired.


Soup mix is a mix of legumes and grains, usually split peas, barley, lentils.
I love using parsnip and swede for a little extra veggie variation, but you could substitute them for an extra potato.
Not from Australia? Check out my US Conversion Guide.