Barley Lentil Lemon Soup

Prep: 30 minutes Cook: 30 minutes


By Jason Wyrick


  • 1 cup baby eggplants
  • 4 cups vegetable broth
  • 1 tbsp lemon juice
  • 1 cup barley
  • 1/2 cup lentils
  • 1 tsp black peppercorns
  • 1 sprig rosemary
  • 1/2 tsp salt


Remove the stems from the baby eggplants and cut them into bite sized pieces.

Bring the vegetable stock and lemon juice to a boil. Add the barley, lentils, peppercorns, rosemary, and baby eggplant and stir. Cover and reduce heat to low.

Allow this to cook for 20 to 25 minutes, until lentils are soft. Remove from heat, add salt, and remove the rosemary sprig.