Vegan kulesh with pearl barley and lentils is a beloved staple of Belarusian, Russian, and Ukrainian cuisines, cherished for centuries for its comforting simplicity and profound nourishment. Kulesh (a traditional thick grain stew) sits beautifully somewhere between a loose savory porridge and a remarkably thick soup, boasting a uniquely creamy, coating texture. While traditional non-fasting versions were often enriched with salo (cured pork fat), this plant-based rendition, generously flavored with aromatic fried onions, is every bit as satisfying. Using red lentils here is a brilliant modern twist: they break down swiftly to build a rich, velvety base without the need for endless soaking, while packing the dish with fantastic plant-based protein.
A hearty and aromatic vegan kulesh is the perfect combination of pearl barley and red lentils for a wholesome, nourishing meal.
Ingredients
- 150 g (5.3 oz) red lentils
- 100 g (3.5 oz) pearl barley
- 200 g (7 oz) onions
- 4 tablespoons neutral vegetable oil
- 2 bay leaves
- 1 bunch of fresh parsley
- 2 cloves garlic
- Salt and freshly ground black pepper to taste
- Water
How to Make Vegan Pearl Barley and Lentil Kulesh
Cover the red lentils with two cups of water, adding the bay leaves and halved garlic cloves. I highly recommend cooking kulesh (a traditional thick grain stew) in a heavy-bottomed pot with a tight-fitting lid to prevent the water from evaporating too quickly. Green lentils work perfectly for this recipe as well, though you will need to soak them in cold water for a few hours beforehand, drain, cover with boiling water, and simmer for about an hour until tender.
We begin by boiling the red lentils. Adding garlic and bay leaves infuses the base of the dish with a deep, comforting aroma.
Bring the liquid to a boil, cover the pot tightly, and simmer for about 10 to 15 minutes until the lentils are fully cooked. The lentils should become incredibly soft and partially break down. This natural starchiness acts as a thickener, giving the kulesh its signature hearty consistency.
The lentils need to break down completely—this is exactly what creates the signature thick, coating consistency of a proper kulesh.
Add the pearl barley to the lentils and season with salt to your taste. At this stage, pour in another two cups of water, but make sure it is boiling.
Once the lentils are tender, pour in the pearl barley. At this stage, it is crucial to add boiling water so you do not interrupt the simmer.
Seal the pot tightly once again and simmer gently over low heat until the barley is fully cooked. This will take roughly another 30 minutes. In that half hour, the pearl barley will expand, becoming perfectly soft and tender. As for the red lentils, they will likely dissolve completely into the broth, disappearing from plain sight—this is exactly what we want. In a flour-based kulesh, wheat or rye flour is traditionally used to achieve this exact velvety texture.
The pearl barley should become beautifully tender. Do not worry if the lentils dissolve entirely—they have transformed into a rich sauce.
Meanwhile, slice the onions into thin rings or chop them finely. Heat neutral vegetable oil in a skillet, add the onions, and sauté for about 10 minutes until deeply golden. Stir these beautifully caramelized onions straight into your kulesh.
Golden caramelized onions are the ultimate flavor secret in this vegan dish, adding an appetizing look and profound richness to the kulesh.
Fold in the finely chopped parsley, give it a good stir, and remove the pot from the heat. Fresh dill or scallions are absolutely wonderful alternatives; just use whatever vibrant greens you have on hand.
Stir in finely chopped parsley right at the end. Fresh greens brighten the dish and give it a truly rustic, homemade feel.
The finished kulesh is richly thick, resembling a soft, savory porridge, though you have full control over its final consistency. If you prefer a thick, hearty soup, simply add a splash more water; use less water, and you get a comforting loose grain bowl.
Give all the ingredients a thorough stir. Now is the perfect time to adjust the thickness by adding a little extra boiling water if desired.
Serve this vegan pearl barley and lentil kulesh steaming hot, garnished with extra fresh herbs and a generous pinch of black pepper. A hearty slice of rye bread, some pickled vegetables or mushrooms, and a crisp fresh salad make the absolute perfect accompaniments.
Serve the kulesh piping hot. It pairs wonderfully with crusty rye bread, homemade pickles, or a crisp fresh vegetable salad.
This vegan pearl barley and lentil kulesh is so incredibly satiating that even a modest lunch portion will easily keep hunger at bay until dinnertime. To serve this with true rustic flair, be sure to offer a slice of fresh rye bread or some homemade pickles alongside it—marinated mushrooms or crunchy cucumbers perfectly highlight the soft, earthy grains with a bright hit of acidity. If you feel like experimenting, try folding in a handful of dried wild mushrooms for a deeper, woodsy aroma, or swap the parsley for cilantro to add a peppery kick. Remember that you can easily adjust the thickness of the dish right at the very end: pour in a splash of boiling water if you crave more of a soup, or simply let the kulesh rest under a tight lid for 10 to 15 minutes off the heat to achieve an even thicker, more robust texture.
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