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Sausage, Lentil and Barley Soup

Italian sausages and green lentils pair with barley in this simple-to-make soup. Add bread, a green salad, and dessert to
complete the meal.


  • 2 tsp (10 mL) canola oil
  • 2 mild or hot Italian sausages
  • 5 celery stalks, including leaves
  • 1/3 cup (75 mL) pot or pearl barley
  • 1/3 cup (75 mL) dry green lentils, rinsed & drained
  • 2 cartons (32 oz/900 mL) low-sodium chicken broth (or 8 cups water)
  • 1/4 tsp (1 mL) pepper


In a large saucepan over medium-high, heat oil. Squeeze sausages out of their casings into the saucepan and cook, breaking up with a spoon, until no longer pink.

Chop the celery, including leaves, and add to sausage. Cook, stirring, for five minutes. Stir in barley, lentils, and broth or water. Bring to a boil. Reduce heat, cover pan, and simmer for 45 minutes or until barley and lentils are tender. Season with pepper to taste.

Reprinted with permission from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth.

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