Barley Lentil Soup with Mint Yogurt and Lots of Onions

A warm and cozy winter-weather barley lentil soup with deeply brown onions and an herbaceous mint yogurt topping perfect for meal prep.
5 from 1 vote

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.

A bowl of lentil barley soup with various toppings on top and in the background.
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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.

What is Mujadara?

A few years back, I tried mujadara from Ottolenghi's Jerusalem; his version is known as 'mejadra.' Though there are many variations across the Middle East, it's typically a simple recipe of spices, rice (or sometimes other whole grains, like bulgur), and lentils topped with salted, crispy onions.

Traditionally a peasant dish, it nails the trifecta of comforting, interesting, and flavorful. If you'd like to try it, I recommend Ottolenghi or Maureen Abood's version, two recipes that greatly inspired me.

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

Ingredients laid out to make lentil barley soup.
  • 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

A dutch oven with deeply browned, shriveled up onions with a wooden spatula in it.

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.

A dutch oven with a wooden spatula stirring onions, dried lentils, and dried barley.

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.

A dutch oven with a wooden spatula stirring a brothy mixture.

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.

A dutch oven filled with a brothy mixture of lentils and barley with various toppings in the foreground.

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.

A bowl of yogurt topped with dried mint, lemon zest, and grated garlic and a bowl of chili flakes in the background.

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.

A bowl of lentil barley soup on a circular wooden board with various toppings in the background.

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!

Expert Tip

Don't rush the onions here! They're driving the flavor of the soup. You're looking for a mix of golden, deeply browned, and almost burnt strands. They will have shriveled up significantly after about 15 - 25 minutes.

Storage and Make-Ahead Instructions

A bowl of lentil barley soup set over a circular wooden board with a golden spoon next to it.

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

Do I need to pre-soak the barley and/or lentils?

Nope! This recipe was intended to work with unsoaked grains and legumes! In fact, if you do pre-soak these, you will have to adjust the cooking time and amount of liquid. Do make sure to rinse them and remove any debris before cooking!

Can I use hulled barley instead of pearled in this recipe?

Yes, you can, though you will need to experiment with the recipe a little bit. To start, you'll want to add another 15 - 20 minutes of simmering time. Additionally, you will likely need another 1 - 2 cups of broth because hulled barley absorbs more liquid.

What's that foamy scum settling on the top and sides of the pot?

The foamy scum that forms at the top of the pot is made from proteins and starches that are released from the lentils as they cook. This foam is harmless, but you can skim it off with a spoon if you'd like!

Where can I find dried mint?

You should be able to find dried mint in the spice section at most major supermarkets. However, you can also make your own from fresh mint if you're having trouble sourcing it!

Did you try this recipe?

I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.

For even more cozy recipes, be sure to subscribe to my newsletter.

Happy eating! Love, Karishma
The Recipe
A bowl of barley lentil soup topped with yogurt, chili flakes, parsley, and onions.

Barley Lentil Soup

5 from 1 vote
A nourishing, comforting, and flavorful barley lentil soup with earthy spices, deeply browned onions, and an herbaceous, garlicky yogurt.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields 6 servings

Ingredients 

Mint yogurt:

  • 1 cup plain Greek yogurt, or vegan yogurt
  • 1 clove garlic, grated
  • 1 ½ teaspoons dried mint
  • 1 small lemon

For serving:

  • Aleppo pepper, or red chili flakes
  • ¼ cup fresh parsley, finely chopped
  • Warm pita, optional

Instructions

  • Fry the onions: Set a large dutch oven over medium-low heat with ⅓ cup extra-virgin olive oil and 2 large yellow onions, thinly sliced. Give them a big pinch of salt and pepper.
    Cover and cook for 10 minutes, stirring halfway, until the onions soften and start to color.
    Uncover and saute over medium heat for another 15 - 25 minutes, stirring occasionally, until the onions are deeply browned and shriveled. Aim for a mix of golden, browned, and slightly crispy strands.
    Transfer half of the onions to a small bowl, give them a pinch of salt, and set aside.
    Note: Don't rush cooking the onions here. They are driving the flavor of the soup!
  • Add the spices: Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander and a pinch of cinnamon.
  • Simmer: Add ¾ cup dried brown lentils, ¾ cup pearl barley, and 8 cups of broth.
    Cover and bring to a boil, then uncover and reduce the heat to medium-low. Simmer until the lentils and barley are cooked through, 35 - 40 minutes.
    If needed, stir in the remaining broth to loosen the soup to your desired consistency. Then, taste and adjust the soup for seasonings.
    Note: If you're using low-sodium broth, make sure to add another big pinch of salt here.
  • Prepare the mint yogurt: Meanwhile, preparing the yogurt topping. In a small bowl, combine 1 cup plain Greek yogurt, 1 clove garlic, and 1 ½ teaspoons dried mint, and the zest of 1 small lemon to the yogurt. Season with salt to taste.
    Keep chilled in the fridge while the soup cooks.
  • Serve: Divide amongst serving bowls, and top each with a big dollop of mint yogurt, the browned onions, a pinch of Aleppo pepper, ¼ cup fresh parsley, and warm pita (if desired).

Notes

* I use half the amount of bouillon paste to control salt levels. So, for 8 cups of water, I use about 4 teaspoons bouillon.
Storage: 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.

Nutrition

Calories: 348kcal | Carbohydrates: 44g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 1184mg | Potassium: 531mg | Fiber: 13g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 4mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

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1 Comment

  1. Owner's Review: This cozy, warming soup is nourishing and satisfying, so it's a great one-pot meal to prep ahead and enjoy throughout the week. The mint is yogurt is key to bringing this together!