Mary Berry Puy Lentil and Pearl Barley Soup Recipe

The first time I made this soup, I was low on fresh groceries and high on ambition. I had half a bag of lentils, a dusty jar of barley from the back of the cupboard, and zero motivation to leave the house. I thought, “How exciting can lentil soup be?” Turns out… very, if you do it right.

That said, I nearly ruined it by skipping the vinegar at the end. The soup was fine—but flat. Then I added that little splash of balsamic and it transformed. Rich, tangy, deep-flavoured—like it had been bubbling away for hours. Now I keep this in my back pocket whenever I need a cheap, filling, and surprisingly satisfying meal. It’s one of those soups that tastes even better the next day (especially with buttered toast).

A FEW REASONS THIS JUST WORKS

This soup’s a bit of a quiet hero. No flash—but solid, warming, and deeply comforting. Here’s what makes it sing:

• Two grains, two textures – Barley gives you bite, lentils give you body.
• Tomato puree – Adds richness without the acidity of chopped tomatoes.
• Balsamic vinegar at the end – That final tweak makes everything pop.

You can batch-cook it, freeze it, forget about it while it simmers—and still look like you tried.

INGREDIENTS + WHY THEY MATTER

• Olive oil (1 tbsp) – For sautéing. Use a good one if you have it.
• Onion (1 large) – The base of all great soups. Sweetens as it cooks.
• Carrots (2, diced) – Add sweetness and bulk. Dice small for even texture.
• Garlic (2 cloves, minced) – Lifts the whole thing with a savoury note.
• Puy lentils (½ cup) – Hold their shape and give a lovely, nutty chew.
• Pearl barley (½ cup) – Thickens and gives bite. Soaks up flavour beautifully.
• Tomato puree (2¾ cups) – Rich, concentrated tomato goodness.
• Stock (5½ cups) – Veg or chicken, but go low-sodium. This soup builds its own salt.
• Sugar (2 tsp) – Balances acidity. Don’t skip it.
• Balsamic vinegar (1 tbsp) – Adds complexity and sharpens the flavour.
• Salt + pepper – Add at the end. The stock and vinegar already bring a lot.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegetarian? Just use vegetable stock—it’s already meat-free.
• Vegan? Yep, as-is (just double-check your stock).
• Gluten-free? Swap barley for brown rice or quinoa—add it halfway through so it doesn’t overcook.
• Want it chunkier? Add chopped kale or spinach in the last 5 minutes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted flat	Skipped balsamic at the end	Don’t. It ties everything together.
Lentils went mushy	Cooked on too high heat	Simmer gently—low and slow wins
Barley undercooked	Didn’t simmer long enough	Give it a full 40–45 minutes
Soup was too thick	Lentils and barley soaked up liquid	Add more stock or water post-cooking

HOW TO MAKE MARY BERRY’S PUY LENTIL AND PEARL BARLEY SOUP

Sauté the Base
Heat olive oil in a large pot. Add onion and carrots, cook for 10 minutes over medium-high heat until soft and just golden.

Add Lentils + Barley
Stir in garlic, Puy lentils, and pearl barley. Cook for 1 minute to bring out the aroma.

Add Tomato + Stock
Pour in tomato puree and stock. Season lightly with salt and pepper. Stir to combine.

Simmer Until Tender
Bring to a boil, then reduce to low. Cover and simmer for 40–45 minutes, stirring occasionally.

Finish + Balance
Stir in sugar and balsamic vinegar. Taste and adjust seasoning if needed. Let rest 5 minutes before serving.

Serve
Ladle into bowls and enjoy hot. I always have mine with thick slices of sourdough and too much butter.

TIPS FROM MY KITCHEN

• I soak the barley for 15 mins in warm water while I prep—it cooks faster and more evenly.
• If I want a thicker soup, I blend one ladle of it and stir it back in.
• Leftovers thicken overnight—add a splash of hot water when reheating to loosen it back up.
• I sometimes stir in a spoonful of pesto just before serving—sounds odd, but try it.

STORAGE + SERVING

• Fridge: Keeps for up to 3 days in an airtight container.
• Freezer: Freezes well. Let cool completely first.
• Reheat: Warm gently on the hob, stirring often. Add a splash of water or stock if it’s thickened.
• Serve with: Crusty bread, crumbled feta, or a squeeze of lemon juice if you’re feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in a slow cooker?
A: Yes, but reduce the stock slightly. Cook on low for 6–8 hours. Add vinegar and seasoning at the end.

Q: What if I don’t have Puy lentils?
A: Green or brown lentils work too—but avoid red, they’ll go mushy.

Q: Can I add meat?
A: Sure—shredded chicken or leftover sausage works well stirred in before serving.

Q: How do I make it creamier?
A: Stir in a spoon of Greek yogurt or crème fraîche when serving. Or add a splash of oat cream to keep it dairy-free.

Try More Recipes:

• Mary Berry Honey-Glazed Parsnip Soup
• Mary Berry Japanese Noodle Soup Recipe
• Mary Berry Game Soup