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Hearty Red Lentil Soup

Hearty Red Lentil Soup


2 cups split red lentils (dried)
⅓ cup pot barley
8 cups water
1 teaspoon salt
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon garlic powder (or 2 cloves garlic, finely chopped)
1 can (796 mL) diced tomatoes
¼ teaspoon pepper
¼ teaspoon cayenne pepper
¼ teaspoon oregano


  1. In a large pot over medium heat add lentils, barley, water, and salt. Bring to a boil, then reduce heat to low and cook for 30 minutes, or until lentils and barley are soft.
  2. Add onion, carrots, celery, garlic powder, diced tomatoes, pepper, cayenne pepper, and oregano to the pot and bring to a boil. Reduce heat to low and stir occasionally until vegetables are tender and soup has thickened. Add more water if needed.
  3. Serve and enjoy!

Serves 8


  • You can add cooked ground beef, chicken or pork to this recipe.
  • Lentils are a great source of protein, fiber, and iron. There are many different types of lentils. Dried red lentils cook quickly compared to other types of lentils.