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Lentil Barley Stew With Apples

This lentil barley stew with apples is the perfect hearty fall or winter stew recipe! It's full of great flavours from the fall harvest and it's very filling, but it's also really healthy!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Courtenay


  • 1 onion
  • 2 apples (peeled and cut into small pieces)
  • 3 potatoes (cut into small pieces)
  • 2 large carrots (peeled and cut into small pieces)
  • 1 tbsp olive oil
  • 1 cup green lentils (rinsed)
  • 1/2 cup pearl barley (rinsed)
  • 1 quart vegetable broth
  • 4 cups water
  • pinch thyme
  • bigger pinch rosemary
  • 3 bay leaves
  • 1/8 tsp red pepper flakes
  • salt (to taste)
  • 1/2 cup mixed frozen veggies (green beans, corn, peas, etc.) optional


  1. Add the oil and onions to a large soup pot and saute on medium high until onions start to become translucent.

  2. Add carrots and potatoes and continue to saute for another 3-5 minutes.

  3. Add vegetable stock and water. Bring to a boil. 

  4. Add lentils, barley, apples, frozen vegetables (if using) and all the herbs and seasonings. 

  5. Simmer the stew on medium and continue to cook until potatoes and carrots are cooked through and lentils are soft, about 30-40 minutes. 

  6. Remove the bay leaves and enjoy!