Red Lentil and Barley Soup with Vegetables

square image of barley soup served in blue soup crock pot

Print Recipe

5 from 1 vote

Try this easy red lentil and barley soup, packed with vegetables and made in an Instant Pot for a quick, healthy meal.

Prep Time10

Cook Time20

Pressure Building & Releasing Time40

Total Time1 10

Course: Appetizer, Entree

Cuisine: Fusion, Indian

Keyword: barley soup, barley vegetable soup, red lentil and barley soup

Servings:

Calories: 80kcal

Author: Srividhya G

Equipment

Instant Pot or Pressure Cooker

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

¼ cup red lentils masoor dal, rinsed
¼ cup barley rinsed and soaked for 3 hours
80 grams carrot 1 big carrot, peeled and chopped
100 grams cauliflower florets
¼ cup green bell pepper chopped
¼ cup red bell pepper chopped
¼ cup cabbage chopped
2 tomatoes approx 160 grams
1 tbsp curry powder
2 tsp onion powder
2 tsp salt or to taste
4 cups water
2 tbsp cilantro

Instructions

In a blender, combine the tomatoes and curry powder.
Blend into a smooth paste.
Add red lentils, barley, chopped vegetables, onion powder, and salt to the Instant Pot.
Pour in the blended tomato paste, followed by 4 cups of water and chopped cilantro. Mix well.
Seal the Instant Pot and cook on high pressure for 20 minutes. Allow the pressure to release naturally.
Once done, mix and mash the vegetables slightly, then simmer for 10 minutes. Your soup is ready to serve!

Notes

Adjust the salt and spices to your preference.
Making a tomato paste is optional—you can chop the tomatoes finely and add them directly to the soup.
Fire-roasted canned tomatoes are also a great alternative.

Slow cooker method:
Prepare the tomato paste as described above, then add all ingredients (including water) to the slow cooker. Set to low and cook for 7 hours. Your soup is ready!
Stovetop pressure cooker method:
If using a stovetop pressure cooker, start by sautéing the vegetables with one teaspoon of oil. Then, add soaked lentils, barley, 4 cups of water, salt, and the blended tomato paste. Pressure cook for 3–4 whistles, and it's done!

Nutrition