Puy Lentil & Pearl Barley Soup | sheerluxe.com
This is a hearty, healthy soup full of flavour and goodness. Serve it piping hot with some crusty bread.
Favourites 46
Total Time: 1 Hour
Serves 6


  • 1 tbsp of olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 garlic cloves, crushed
  • 100g of dried puy lentils
  • 100g of pearl barley
  • 680g jar of passata
  • 1.5 litres of chicken stock or vegetable stock
  • Salt and freshly ground black pepper
  • 2 tsp of sugar
  • 1 tbsp of balsamic vinegar


  1. Heat the oil in a deep frying pan, add the onion and carrots, and fry over a high heat, stirring, for 10 minutes or until lightly brown.
  2. Add the garlic, lentils, and barley and fry for 1 minute. Blend in the passata and stock and season with salt and freshly ground black pepper.
  3. Bring to the boil, cover with a lid, and simmer for 40–45 minutes or until the lentils and barley are tender.
  4. Add the sugar and vinegar, check the seasoning, and serve.

Recipe courtesy of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young. The new edition is published by DK (3 October 2019, £25) DK.com 

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