What You'll Need:

Here's what you are going to need to round up to make this delicious soup. Not a big list to speak of, really. You'll more than likely have most of it in your pantry! I'm not going to tell you exactly how much of everything to use, because I like to eyeball it. That's the beauty of cooking!

• Barley: This is the base of our soup.
• Lentils: I use brown lentils, they keep their shape in the soup nicely, but you can use any that you like.
• Onions: You just can't make soup without onions. They really give such a nice savory flavor to the soup.
• Carrots: Carrots add a bit of sweetness and such a pretty orange colour to the soup. Celery gives a slight crunch and freshness to the soup. *Garlic: Something without which the dish often tastes incomplete. Adds flavor in this soup, too. Vegetable broth: This is where the magic sits, what's going to bring our soup together.
• Bay leaf: This adds warmth and complexity to the soup.
• Salt and pepper: to taste.
• Optional: a squeeze of lemon juice. This is a very good way of giving a little brightness to the soup.
• Optional: Fresh parsley for garnish A sprinkle of parsley on top adds freshness to the completed soup.

Let's begin cooking!

Step 1: Sauté those Veggies

Take a large pot or Dutch oven. Heat some olive oil in the pot over medium heat. In goes your chopped onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. You want to bring out their flavors and create a beautiful base for our soup.

In Goes the Garlic

Add the minced garlic to the pot. Stir and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic; it tends to move fast. The garlicky aroma will fill the soup-the most fantastic thing ever!

Step 3: Adding the Barley and the Lentils

Now, add the barley and lentils. Mix well. Give the whole mixture a couple of minutes cooking, then add in the vegetable broth. I like to use a good quality broth. It really makes a difference in flavor for the soup.

Step 4: Let it Simmer

Bring the soup to a boil, then let the heat down low. Cover the pot and let it simmer for about 45 minutes, or until the barley and lentils are tender. You can test for the barley and lentils using a fork. They should be soft and cooked through.

Seasoning and Serving

Add the bay leaf, salt and pepper once the barley and the lentils are cooked. Stir well to combine. Taste the soup, then adjust seasoning if necessary. You might want a squeeze of lemon juice to add just that little something. Remove the bay leaf before serving, if desired.

Final Touches

You could also garnish the soup with a bit of fresh parsley to make it even more amazing. This adds a beautiful touch of freshness and vibrancy to the soup. A little sprinkle of parsley will elevate your soup from good to absolutely fantastic!