Barley Lentil Soup


  • 1 tbsp canola oil
  • 1 large onion, thinly sliced
  • 1 large garlic clove, minced
  • 1/3 cup  pearl barley
  • 6 cups sodium-reduced chicken or beef stock
  • 1-19 oz can lentils, drained and rinsed
  • 2 cup chopped fresh spinach, packed
  • 2 medium tomatoes, chopped
  • pepper to taste


Pour canola oil into a large saucepan and place over medium-high heat. Add onion and garlic and sauté for 4-5 minutes until onion softens.

Stir in barley and stock. Bring to a boil. Reduce heat and simmer for 25-30 minutes or until barley is cooked.

Stir in remaining ingredients and heat through, about 5 minutes.

Recipe courtesy of  Manitoba Canola Growers