Zuppa d’Orzo e Lenticchie – Barley and Lentil Soup

Barley and lentil soup is hardy and nutritious; Make it in a crock pot. When Buy lentils where the turonover is high so they have not been  sitting on a shelf for years.  Don’t add any additional salt to the soup while it is cooking, and don’t add lentils to already boiling water as both can make lentils tough.


  • 1 cup brown lentils
  • 1/2 cup pearled barley
  • 5 to 6 fresh basil leaves
  • 2 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 cup chopped carrots
  • 1 cup chopped Fennel (plus feathery leave tops)
  • 1 cup chopped onion
  • 2 minced garlic cloves
  • 1 whole bay leaf
  • 1 28oz can crushed plum tomatoes with juice
  • 1 large lemon, juiced
  • 4 cups chicken broth
  • 2 cups water
  • 1/2 cup grated Parmigiano Reggiano cheese


  1. Rinse and sort lentils. Add lentils and barley to a crock pot. Tie the herbs together with cooking string and add to pot along with all the rest of the ingredients except the cheese. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
  2. Discard bay leaf. Serve hot and pass cheese on side.

This recipe was featured on Season 19 - Episode 1921.

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