Tu BShevat Barley Soup Recipe
Tu B’Shevat celebrates the seven species of Israel: wheat, grape, fig, pomegranates, olive, dates, and barley. Now is the perfect time to make that barley soup you’ve always wanted to make. This recipe adds lentils and barley together for what proves to be a delicious Tu B’Shevat delight. Browse the Yair Emanuel gallery for beautiful Judaica featuring the seven species of Israel.


· 1 tablespoon vegetable oil 
· 1 onion , coarsely chopped 
· 2 garlic cloves , minced 
· 1 large carrot , chopped 
· 1 stalk celery , chopped 
· 1 teaspoon dried thyme 
· ¼ teaspoon dried marjoram 
· ¼ teaspoon pepper 
· salt 
· 4 cups vegetable stock 
· 2 cups water 
· 1 cup brown lentils or 1 cup green lentil 
· ¼ cup barley 
· ¼ cup fresh parsley , chopped 


In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes. Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. Stir in chopped parsley before serving. To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley. 

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