Lombardy Lentil and Barley Soup Recipe (Minestra di Lenticchie e Orzo)
Minestra di Lenticchie e Orzo is a nourishing and frugal lentil and barley 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.
Servings: 4 servings
Ingredients
- 1 cup dried green or brown lentils soaked 6–8 hours, then drained
- 1/2 cup hulled or pearled barley
- 2 tbsp olive oil or butter or a combination
- 1 medium yellow onion finely chopped
- 2 celery ribs chopped
- 2 carrots chopped
- 2 cloves garlic miniced
- 6 cups Homemade bone broth, vegetable broth, or water plus more if needed
- 1 bay leaf
- 1 tsp sea salt plus more to taste
- Freshly ground black pepper to taste
- 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 optional
Instructions
- 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 also with a bit of apple cider vinegar or lemon juice.
- The next day, drain the lentils and barley and rinse each separately very well in a colander under cool running water. Set aside.
- Warm the fat (olive oil or butter) in a large soup pot over medium heat.
- Add onion, celery, and carrots. Sauté until softened, about 5–7 minutes.
- Stir in the garlic and cook for 1 minute more, until fragrant.
- Add soaked lentils, barley, broth or water, bay leaf, salt, and any optional flavorings (like tomato paste or Parmesan rind).
- 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.
- Taste and adjust seasoning with additional salt and black pepper. Remove the bay leaf.
- If using greens, stir them in during the last 10 minutes of cooking.
- Serve warm with a drizzle of olive oil and, if desired, a grating of Parmigiano-Reggiano on top. Or best of all, top the soup with a dollop of Crema di Latte.
Notes
Find this recipe and video at https://marysnest.com/how-to-make-a-lombardy-lentil-and-barley-soup/
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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