Lentil Barley Stew


Great fall soup that really is the consistency of a stew. Substitute vegetables based on availability. Add chicken, pork, or stew meat if desired. Can substitute another grain for barley.

Prep Time:
25 mins
Cook Time:
1 hrs
Total Time:
1 hrs 25 mins
8 servings


  • 2 teaspoons canola oil

  • ½ onion, chopped

  • 3 cups water

  • 1 green bell pepper, chopped

  • 1 cup shredded carrot

  • 1 cup cubed potato

  • 1 cup corn kernels

  • ½ cup chopped celery

  • ½ cup chopped rutabaga

  • ½ cup uncooked barley

  • ¾ cup dry lentils

  • 2 cups chopped arugula

  • 1 teaspoon salt


  1. Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.

  2. Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

  3. Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.

  4. Remove from heat. Stir in arugula and season with salt to serve.

Nutrition Facts (per serving)

164 Calories
2g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 164
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Sodium 321mg 14%
Total Carbohydrate 30g 11%
Dietary Fiber 10g 35%
Total Sugars 3g
Protein 8g
Vitamin C 23mg 113%
Calcium 43mg 3%
Iron 2mg 13%
Potassium 516mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.