Rustic Umbrian Lentil & Barley Soup
Discover the soul of Mediterranean cooking in this deeply flavorful, nutrient-dense soup. We've traded high sodium for layers of savory complexity, building umami with smoked paprika, balsamic-kissed tomatoes, and earthy barley. This is not just lentil soup; it's a masterclass in creating rich flavor through technique, not salt.
Servings 6
Calories 319kcal
Equipment
- Large Dutch oven or heavy-bottomed pot
- Immersion blender (or standard blender)
- Chef's knife and cutting board
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion finely chopped
- 2 medium carrots finely chopped
- 2 celery stalks finely chopped
- 5 cloves garlic minced
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 28-ounce / 794g can no-salt-added diced tomatoes
- 1 tablespoon balsamic vinegar
- 1 ¼ cups brown or green lentils picked over and rinsed
- ¼ cup pearl barley rinsed
- 6 cups unsalted vegetable broth
- 1 dried shiitake mushroom or 1 bay leaf
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes or more, to taste
- 4 cups packed chopped kale tough ribs removed
- ½ cup loosely packed fresh flat-leaf parsley chopped
- 2 tablespoons fresh lemon juice
- High-quality extra virgin olive oil for finishing
Instructions
- Sauté the Foundation: In a large Dutch oven over medium heat, warm the 3 tablespoons of olive oil. Once shimmering, add the chopped onion, carrots, and celery. Sauté, stirring occasionally, for 8-10 minutes until the vegetables have softened significantly and the onion is translucent. This slow sauté builds a sweet, flavorful base.
- Bloom the Spices: Add the minced garlic, smoked paprika, cumin, and coriander to the pot. Stir constantly for 45 seconds until the spices are intensely fragrant. This toasting step unlocks their essential oils.
- Intensify the Tomatoes: Pour in the can of diced tomatoes and the balsamic vinegar. Increase the heat slightly and cook for 3-4 minutes, stirring and scraping the bottom of the pot to release any flavorful bits. The tomatoes will darken slightly and their flavor will concentrate.
- Simmer and Infuse: Add the rinsed lentils, rinsed pearl barley, unsalted vegetable broth, dried shiitake mushroom, black pepper, and red pepper flakes. Stir to combine. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot partially, and maintain a gentle simmer for 35-40 minutes, or until both the lentils and barley are tender.
- Create a Creamy Texture: Remove the pot from the heat. Discard the shiitake mushroom (or bay leaf). Using an immersion blender, pulse the soup 5-7 times directly in the pot. Your goal is not a smooth purée, but a creamy base that still has plenty of whole lentils and barley for texture. If using a standard blender, carefully transfer about one-third of the soup, blend until smooth, and return it to the pot.
- Wilt and Brighten: Stir the chopped kale and fresh parsley into the hot soup. The residual heat will wilt the greens perfectly in about 2-3 minutes, preserving their vibrant color and nutrients. Finally, stir in the 2 tablespoons of lemon juice.
- Serve: Taste the soup and add more black pepper or red pepper flakes if desired. Ladle into warm bowls and finish with a generous drizzle of high-quality extra virgin olive oil.
Notes
- Umami Variations: If you don't have a dried shiitake, a parmesan rind (for a non-vegan version) added during the simmer works beautifully to add savory depth.
- Storage: The soup thickens as it cools. Leftovers keep beautifully in the refrigerator for up to 5 days. Reheat on the stovetop, adding a splash of water or broth to reach your desired consistency.
Nutrition Facts
Per serving- Calories: 319
- Total Fat: 7 g
- Saturated Fat: 1 g
- Sodium: 68 mg
- Carbohydrates: 49 g
- Dietary Fiber: 12.8 g
- Total Sugars: 8 g
- Added Sugars: 0 g
- Protein: 13.4 g