Lentil, Barley and Sweet Potato Soup


  • Prep Time15 mins
  • Total Time1 hr
  • Makes6 to 8 servings
Lentil, Barley and Sweet Potato Soup

Photo: John Cullen

Even avowed meat eaters will happily tuck into this vegetarian soup. It's thick and hearty with chunks of sweet potato, nubby barley and rich, tomato-y broth.


  • 1 tbsp canola oil

  • 2 stalks celery, minced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 sweet potato, peeled and diced, about 14 oz (425 g)

  • 1/2 cup pearl barley

  • 2 tsp dried oregano leaves

  • 2 tsp dried basil leaves

  • 3 tbsp tomato paste

  • 2 tbsp balsamic vinegar

  • 6 cups reduced-sodium vegetable broth, or chicken broth, divided

  • 1 540 mL can lentils, drained and rinsed

  • 2 tbsp chopped flat-leaf parsley


  • Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened.

  • Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine.

  • Add 5 cups of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender.

  • Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.

Nutrition (per serving)

Calories 178, Protein 9g, Carbohydrates 32g, Fat 2g, Fibre 5g.

Originally published in the October 2010 issue. Photo by John Cullen. 

This article was originally published on Mar 10, 2018

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