Slow Cooker Barley and Lentil Soup
Ingredients
- Barley, pearled, dry95g
- Lentils, dry100g≈ 8.25 × tablespoon
- Water1185g≈ 5 × 1 cup
- Canola oil28g
- Yellow Onion110g≈ 1 medium
- Cumin2.1g≈ 1 teaspoon
- Salt18g≈ 1 tablespoon
- Garbanzo Beans - Canned164g≈ 1 cup
- Lemon Juice15g≈ 1 tablespoon
- Parsley3.8g≈ 1 tablespoon
Estimated Cost
- Barley, pearled, dry (95g)—
- Lentils, dry (100g)—
- Water (1185g)—
- Canola oil (28g)—
- Yellow Onion (110g)$0.24
- Cumin (2.1g)$0.11
- Salt (18g)$0.02
- Garbanzo Beans - Canned (164g)$0.48
- Lemon Juice (15g)$0.06
- Parsley (3.8g)$0.16
* Cost estimate based on 6 of 10 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Rinse the barley and lentils and drain completely. Place them in the slow cooker.
- 2
2. Add the water or broth and set the slow cooker to high. Cook for 4 hours (or use low setting for 8 hours).
- 3
3. Heat the oil in a skillet over medium heat. Stir in the onion, cumin, and salt, cooking until the onion softens, about 5 minutes. Pour the mixture into the slow cooker.
- 4
4. Stir in the garbanzo beans. Continue cooking on high for 1 additional hour (or on low for 2 additional hours).
- 5
5. Before serving, add the lemon juice and stir well. Serve the soup in bowls topped with parsley and a pinch of cumin.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.