Double Lentil Mushroom Barley Soup

Savor the deep, earthy flavors of this Double Lentil and Mushroom Barley Soup, a wholesome meal designed to nourish and satisfy. This recipe combines the protein-rich power of red and brown lentils with the hearty texture of pearl barley and savory cremini mushrooms, making it an ideal choice for anyone seeking a comforting, high-fiber vegan soup.

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This soup highlights the versatility of simple pantry staples like dried legumes and grains. With a cooking time of 45 minutes, it allows the flavors of the smoked paprika, thyme, and bay leaves to meld perfectly into a rich, savory broth.

Ingredients

• ½ cup red lentils, rinsed
• ½ cup brown lentils, rinsed
• ¾ cup pearl barley, rinsed
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 10 oz (280 g) cremini or button mushrooms, sliced
• 4 cups chopped collard greens (about 1 small bunch)
• 8 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1

Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 3 minutes, until softened.

2

Stir in garlic, carrots, and celery; cook for another 3–4 minutes.

3

Add mushrooms and cook, stirring occasionally, until softened and browned, about 5 minutes.

4

Stir in red and brown lentils, barley, thyme, smoked paprika, and bay leaves.

5

Pour in vegetable broth and water. Bring to a boil, then reduce heat to a simmer.

6

Cover and cook for 30 minutes, stirring occasionally.

7

Add collard greens, salt, and pepper. Simmer uncovered for another 10–15 minutes, or until barley and lentils are tender.

8

Adjust seasoning to taste. Remove bay leaves before serving.

9

Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot to prevent overflow and a sharp chef's knife for dicing the vegetables uniformly. Rinsing the lentils and barley thoroughly before starting will help achieve a clean, delicious broth.

Varianten und Anpassungen

For a gluten-free version, substitute pearl barley with short-grain brown rice or quinoa. You can also customize the greens by using Swiss chard or kale in place of the collard greens depending on seasonal availability.

Serviervorschläge

For a bright finish, add a squeeze of fresh lemon juice just before serving. This hearty soup pairs exceptionally well with crusty whole-grain bread and a garnish of fresh chopped parsley for a restaurant-quality presentation.

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At 245 calories and 12g of protein per serving, this International-style soup is a balanced and fiber-rich choice for any meal. Its nut-free and soy-free profile makes it a safe and delicious option for almost everyone at the table.

Recipe FAQs

→ Can I use different types of lentils?

Yes, you can substitute with green or black lentils, though cooking times may vary slightly. Red lentils break down more, creating a creamier texture, while brown and green lentils hold their shape better.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 5 days. The barley and lentils will absorb liquid over time, so add extra broth or water when reheating. Freezes well for up to 3 months.

→ What can I substitute for barley to make it gluten-free?

Replace pearl barley with short-grain brown rice, quinoa, or wild rice. Adjust cooking time as needed - quinoa cooks faster (about 15-20 minutes) while brown rice may take slightly longer.

→ Can I use a slow cooker or Instant Pot?

For slow cooker: sauté vegetables first, then add all ingredients and cook on low for 6-8 hours. For Instant Pot: sauté using the sauté function, then pressure cook on high for 20 minutes with natural release.

→ How can I add more flavor to the soup?

Enhance depth by adding a splash of balsamic vinegar, fresh lemon juice, or nutritional yeast. A parmesan rind (for non-vegan) simmered in the broth adds savory umami. Fresh herbs like dill or cilantro also brighten the flavors.

→ Why are my lentils mushy?

Red lentils naturally break down and create a creamy texture. If you prefer firmer lentils, reduce the red lentils and increase brown or green lentils, or add them during the last 20 minutes of cooking.