Slow-Cooker Barley & Lentil Soup

[Barley and Lentil Soup]The new year always brings an onslaught of “healthy eating” recipes. I suppose I’m not different as this soup is fairly healthy. Lentils and barley both provide a decent amount of fiber and carrots are good for you, right. I use a reduced sodium broth base and then add salt at the end via sriracha and/or a bit of Parmesan cheese.

As an aside, I like the concept of a slow cooker however in practice most of the recipes finish too quickly for them to be practical for me on a weeknight. When I work from home though I can take 10 minutes mid-morning, toss some ingredients together and then have dinner ready when I want to eat.

Slow Cooker Barley & Lentil Soup
Servings: 8
Prep time: 10 minutes
Total time: 6 hours


  • 1 Tbsp. Better Than Bouillon Reduced Sodium Vegetable Base
  • 8 cups water
  • 2 cloves garlic, minced
  • 1 teaspoon dried Mexican oregano leaves, crushed
  • 4 large carrots, sliced (about 3 cups)
  • 1 large onion, chopped (about 1 cup)
  • 1 red pepper, chopped (about 1 cup)
  • 1/2 cup uncooked brown lentils
  • 1/2 cup uncooked pearl barley
  • 2 Tbsp. sriracha or other chili sauce


  1. Boil 1 cup of the water and add the vegetable base. Stir until dissolved. Add remaining water to cool the broth and then add it to the slow cooker.
  2. Add the vegetables, lentils and barley. Cover and cook on low for 6 hours.
  3. Add the sriracha, stir and taste for flavor. Add salt, pepper or more sriracha as desired before serving.

You can substitute 8 cups of lower sodium chicken or beef stock for the veggie broth.

This recipe is based upon one from Campbell’s Meal Mail.

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