Hearty Split Pea, Lentil, and Barley Soup

Preparation info
  • Makes

    10 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

Small legumes, such as split peas and lentils, are usually easier to digest than larger beans. The lentils and barley in this soup help stabilize blood sugar. For a flavor burst, garnish the soup with dehydrated sweet peppers and a drizzle of freshly squeezed lemon juice just before serving. Leftovers freeze well.


  • 2 quarts (2 L) water
  • 1 cup (250 ml


Put the water, lentils, split peas, barley, carrots, onion, garlic, basil, salt, bay leaf, and optional cayenne in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until the barley is tender, about 1½ hours. Remove the bay leaf before serving. Serve hot.