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Lentil Barley Chard Soup ~ https://jeanetteshealthyliving.com

French Lentil Soup with Barley and Rainbow Chard

Servings 12 -14
Author Jeanette


  • 2 cups French green lentils picked over and rinsed
  • 1 tablespoon olive oil
  • 1 leek white and tender green parts only, washed thoroughly, and finely chopped
  • 1 onion finely chopped
  • 3 carrots finely chopped
  • 3 celery stalks finely chopped
  • 2 teaspoons Herbes de Provence a mix of savory, fennel, basil and thyme
  • 1 cup barley rinsed and then soaked in water for at least 1 hour
  • 12-14 cups vegetable stock or chicken stock
  • 1 16- ounce can chopped tomatoes
  • 1 bunch rainbow swiss chard washed and thinly slice
  • sea salt and black pepper to taste


  1. Saute leeks, onion, carrots and celery in olive oil until slightly soft, about 3-5 minutes. Add lentils, barley, spices and vegetable stock. Bring to a boil, then lower heat and simmer, covered, about 1 ½ hours. Add more broth or water as needed. Add tomatoes and cook ½ hour longer. Stir in swiss chard and cook until just tender, about 3-4 minutes. Season with salt and pepper.