How to Make a Lombardy Lentil and Barley Soup

Minestra di Lenticchie e Orzo, or in English, Lentil and Barley Soup, is a nourishing and frugal soup from the hills of the Lombardy region of Northern Italy, made with simple pantry staples and old-world wisdom. This minestra is perfect for everyday meals that are both comforting and affordable.

Why This Lentil and Barley Soup is Special

This kind of soup tells a story with every spoonful. I picture my Great Aunt Theresa stirring this humble soup in her hillside cottage kitchen in a hamlet of Cernobbio called Rovenna in the Lombardy region of Northern Italy, above Lake Como and at the base of the Alps. Lentils and barley were never fancy in her day. They were simply what she had and what she could stretch to feed her family. And yet, somehow, this recipe is one of the most satisfying soups you’ll ever taste.

With pre-soaked lentils for better digestion and the hearty chew of barley to keep us full and fueled, it’s a bowl of goodness that fits perfectly into a traditional foods lifestyle. It’s good for the heart, gentle on the blood sugar, and kind to the budget—precisely the kind of food we all need right now.

Update: This recipe is part of the budget-friendly supper that I talk about in my Nourished on a Budget Summit session. Be sure to sign up for this free summit and watch my video session on May 22, 2025. I’ll show you how to make this delicious recipe!

What is a Minestra?

In traditional Italian cooking, a minestra is a hearty soup, thicker than a simple broth but not quite as dense as a stew. It’s that just-right kind of soup that often starts with humble ingredients like beans, grains, or vegetables, simmered together to create something warm and satisfying.

A minestra isn’t fancy—it’s food made with love, meant to nourish body and soul. And in many Italian homes, it was often the main meal, served with a slice of rustic bread and maybe a drizzle of good olive oil on top. Simple, wholesome, and full of comfort.

Why is Barley Called Orzo in Italian?

Now here’s a little fun fact—did you know that the Italian word orzo means barley? That might be a bit confusing if you’ve ever seen those tiny pasta grains, also called orzo, on grocery store shelves in the United States. But in Italy, orzo refers to the actual grain of barley, not pasta!

The name comes from the Latin word hordeum, which means barley, and it’s been used for centuries in Italian kitchens. So when we say Minestra di Lenticchie e Orzo, we’re talking about a cozy barley and lentil soup—not pasta at all!

Why We Soak Our Lentils

Now you know me, I always say, “Old recipes are the best recipes—Don’t mess with tradition.” This recipe is no exception.

I like to soak the lentils ahead of time, just as our mothers and grandmothers did. It’s a simple step that helps break down some of the natural compounds in legumes that can cause tummy troubles. Soaking also shortens the cooking time and helps those little lentils become more digestible and nourishing.

Barley: The Underrated Grain

Barley is one of those beautiful ancient grains that doesn’t get nearly enough love these days. Chewy, nutty, and full of heart—literally! Barley contains a special type of fiber called beta-glucan, which has been shown to help maintain healthy cholesterol and blood sugar levels.

In this soup, I like to use hulled barley whenever possible—it’s less processed and closer to its original form. But don’t worry, pearled barley works just fine and cooks a little faster.

How to Make Lentil and Barley Soup

So pour yourself a cup of coffee or tea, tie on your apron, and let’s get to it. Whether you serve this soup as a hearty lunch with a slice of sourdough or as a light dinner with a drizzle of olive oil and a sprinkle of Parmigiano-Reggiano, you’ll find it warms more than just your body. It warms the heart. And what could be better than that?

Ingredients

Find the full printable recipe with ingredients below.

🧆 1 cup dried green or brown lentils, soaked 6–8 hours, then drained
🌾 1/2 cup hulled or pearled barley
🧈 2 tablespoons olive oil or butter
🧅 1 medium yellow onion, finely chopped
🌿 2 celery ribs, chopped
🥕 2 carrots, chopped
🧄 2 cloves garlic, minced
• 6 cups homemade bone broth or water (plus more if needed)
🍃 1 bay leaf
🧂 1 teaspoon sea salt, plus more to taste
🥄 Freshly ground black pepper, to taste
✨ Optional: a small chunk of Parmesan rind, a pinch of red pepper flakes, a handful of chopped greens (like spinach or kale), or a spoonful of tomato paste for a deeper flavor

Instructions

Find the full printable recipe with measurements below.

1. Start the night before by soaking your lentils in one bowl with water and a splash of apple cider vinegar or a squeeze of lemon juice. Soak your barley in another bowl with a bit of apple cider vinegar or lemon juice.
2. The next day, drain the lentils and barley and rinse each separately very well in a colander under cool running water. Set aside.
3. Warm the fat (olive oil, butter, or a combination) in a large soup pot over medium heat.
4. Add onion, celery, and carrots. Sauté until softened, about 5–7 minutes.
5. Stir in the garlic and cook for 1 minute more, until fragrant.
6. Add soaked lentils, barley, broth or water, bay leaf, salt, and any optional flavorings (like a teaspoon of tomato paste or Parmesan rind).
7. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 45–60 minutes, stirring occasionally, until lentils and barley are tender.
8. Taste and adjust seasoning with additional salt and black pepper. Remove the bay leaf.
9. If using greens, stir them in during the last 10 minutes of cooking.
10. Serve warm with a drizzle of olive oil and, if desired, a grating of Parmigiano-Reggiano on top.

How to Create A Cozy Supper

There’s something truly special about returning to the old ways—to recipes passed down through generations that bring warmth to the body and peace to the soul. This Lentil and Barley Soup isn’t fancy, but it’s faithful to the original recipe made by our ancestors.

This recipe reminds us that with just a few humble ingredients, we can feed those we love, care for our health, and create a sense of home no matter where we are. So the next time you stir a pot of this uncomplicated goodness, know you’re part of a long, beautiful ancestral story of simply creating a cozy supper.

Update: You can also make Crema di Latte—a Traditional Italian Milk Cream—to enjoy with your lentil and barley soup.

More Soup Recipes

See all →

How to Make a Spring Detox Soup with Alpine Herbs

Packed with fresh greens, this soup is the perfect way to refresh and renew your body.

How to Make Cream of Bone Marrow Soup

Packed with collagen and rich flavors, this ancient superfood is pure comfort.

How to Make Traditional French Onion Soup

Enjoy this traditional recipe with caramelized onions in a rich brown beef stock topped with crisp baguette slices and bubbly cheese.

Preorder the Modern Pioneer Pantry Now!

I’m so excited to share with you that my second book, The Modern Pioneer Pantry, in the Modern Pioneer Cookbook Series is available for preorder. I know you are going to love it! I poured my heart and soul into this second book to make it the perfect companion to my first book The Modern Pioneer Cookbook.

Both of these books are so much more than cookbooks, these are manuals to help you create the Traditional Foods Kitchen of your dreams!

Stay in Touch with Mary’s Nest

1. Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
2. Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
3. Join the Traditional Foods Kitchen Academy - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
4. Order The Modern Pioneer Cookbook - Get a hardcover book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
5. Preorder The Modern Pioneer Pantry - Be one of the first to get Mary's hardcover book about preserving food and making delicious meals from your Four Corners Pantry. Mary's second cookbook is also published by Penguin Random House.

I look forward to having you join me in my Texas Hill Country Kitchen!

Shop for items used in this blog post or video

Favorite Kitchen Supplies

• Favorite Aprons
• Spice Grinder
• Countertop Burner (On my kitchen island in many recipe videos.)
• Handheld Vacuum Sealing System
• Vacuum Lids
• Whisk
• Silica Gel Packets (Helps keep moisture from building up in your mix)
• Cast Iron Dutch Oven
• 8-Quart Slow-Cooker
• Fat Separator (Clever kitchen device to help you decant bone broth)
• Flour Sack Towels
• pH Strips (Helps you check on the acidity of your vinegar)

Amazon Shop and Shopping Guide

• Visit Mary’s Nest Amazon Shop
• Visit my Shopping Guide page
  Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Lehman’s, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!

Recommended Reading

• The Modern Pioneer Cookbook
• The Modern Pioneer Pantry
• Nourishing Traditions