Barley Lentil Soup with Mint Yogurt and Lots of Onions

Inspired by the Middle Eastern dish mujadara, this warming, spice-infused barley lentil soup is topped with mint yogurt and deeply browned onions. It's a nourishing and satisfying dinner that can be meal-prepped and enjoyed throughout the week. Plus, it's easily adaptable to be vegetarian or vegan.

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Here in New England, January is a monthlong adventure of soups, stews, and more soups. And this year, especially, it has been so frigid that I've found myself disinterested in preparing anything that's even mildly chilled. I'm eating my salads at room temperature swapping out ice cream for French hot chocolate.

Seasonality often inspires my recipe development, and this one is no exception. I was in the mood for something hearty and satisfying, which led me to the classic lentil barley soup. The problem, though, is that I found most versions of these to be a little bit too earthy, a little bit too one-note.

Recipe Inspiration

The first time I tried it, I instantly felt a connection to my mom's home cooking. Lentils were commonplace in our household growing up. One of my favorite comfort meals was a bed of rice topped with stewed, aromatic brown lentils and creamy yogurt.

Somehow, these two ideas crossed in my mind, and what I was really craving that moment was a stew-y version of mujadara with heaps of onion and a topping of yogurt. Now, if you're a regular reader, you're well aware of my reliance on yogurt. Is it too much of a crutch? Maybe, but it's just so dang good.

The yogurt is the secret here, but, really, it's the mint doing the work. The earthy, spiced lentils and the deeply browned onions are begging for something bright and cooling, and the yogurt offers that reprieve.

For more cozy stews, try my turkey lentil soup, Mediterranean chickpea soup, ginger carrot and lentil soup, or crab stew.

Ingredient Notes

• Onion: Like my mushroom biryani, the onions must be deeply browned. Imagine you're caramelizing onions but doing so at a slightly higher temperature. You want a mix of golden, brown, and almost burnt onion bits. If all of the onions are golden, there won't be enough flavor; if all of them are burnt, it'll be too bitter. So keep an eye on things, and don't be surprised if this takes time.
• Pearl Barley: Unlike hulled barley, pearled barley is polished to remove the outer husk and some bran, making it quicker to cook. This is my preferred type, as it's perfect for soups and stews and retains a chewy texture.
• Brown Lentils: I've successfully used both Rancho Gordo's Puglia brown lentils and a standard grocery store brown lentil. I recommend the former for a firmer texture and the latter for a softer consistency.
• Dried Mint: Spices can be expensive, so I'm not here telling you you *MUST* buy dried mint. That said, it adds a lovely, woody flavor to the soup, reminding me of spiced lamb. If you're worried about using it up, you can also dry your own mint to control the quantity.
• Mild Chili Flakes: I think Aleppo pepper is incredible; it's fruity, and mild, and I go through it very quickly (it's excellent in cilbir, too). But you can also use another mild chili flake or a smaller pinch of red pepper flakes for garnish.

For a full list of ingredients and their quantities, please refer to the recipe card.

Variations

• Vegetarian: For a vegetarian version, use a vegetable broth instead of chicken broth. If you want a similar depth to the meat version, I'd recommend Better than Bouillon's no chicken base!
• Vegan: Follow the steps for the vegetarian option, and make sure to swap out the yogurt for your favorite plant-based substitute.

How to Make This Recipe

Step 1: Set a large pot or dutch oven over medium-low heat, and add the oil and onions. Cover the pot and allow to steam, stirring once halfway. Remove the cover, then cook until the onions are deeply browned. Transfer half of the onions to a bowl, season with a pinch of salt, and set aside.

Step 2: Add the spices, lentils, and barley, and stir to combine, along with a BIG pinch of salt and black pepper. Make sure to scrape the bottom of the pot to pick up any of that delicious onion fond.

Allow everything to toast for a minute before adding the liquids.

Step 3: Add 8 cups of broth, cover, and bring to a boil. Remove the lid, reduce the heat, and simmer until the lentils are tender and the barley is cooked through, about 35 - 40 minutes.

Step 4: Depending on the type of lentils you use and the consistency you'd like, you may want to add a bit more broth. Then, taste and season the soup.

Step 5: Meanwhile, make your yogurt. In a small bowl, combine the yogurt, lemon zest, dried mint, and grated garlic, and season to taste. Chill in the fridge while the soup simmers.

Step 6: Get ready to serve! Divide the soup amongst serving bowls and top with a big dollop of yogurt along with the onions, parsley, and chili flakes. Enjoy!

Storage and Make-Ahead Instructions

This soup is a great option for meal prep as long as all of the components are kept in separate, airtight containers in the fridge.

• The soup should last about 4 - 5 days in the fridge. Reheat in the microwave or on the stove until warm.
• The onions and parsley will also last about 4 - 5 days.
• The mint yogurt will last about 2 - 3 days. For a longer shelf-life, replace the raw garlic with ½ teaspoon garlic powder.

Recipe FAQs