Double Lentil and Mushroom Barley Soup

This Double Lentil and Mushroom Barley Soup is a hearty, nourishing meal featuring red and brown lentils, mushrooms, and pearl barley. Enriched with collard greens, it provides a comforting, protein-rich experience that is perfect for any day of the week.

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Combining two types of lentils with the chewy texture of barley creates a satisfying mouthfeel, while the smoked paprika and thyme add a subtle, savory warmth. This soup is an easy, one-pot international dish that yields six generous servings.

Ingredients

• Legumes & Grains: ½ cup red lentils, rinsed; ½ cup brown lentils, rinsed; ¾ cup pearl barley, rinsed.
• Vegetables: 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.
• Liquids: 8 cups vegetable broth; 1 cup water.
• Herbs & Seasonings: 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 2 bay leaves; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley (optional).

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Cover and cook for 30 minutes, stirring occasionally.

Step 7

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

Step 8

Adjust seasoning to taste. Remove bay leaves before serving.

Step 9

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

Zusatztipps für die Zubereitung

Remember to remove the bay leaves before serving to ensure the best eating experience. For the best results, simmer the soup uncovered in the final stage to allow the flavors to concentrate while the barley and lentils finish softening.

Varianten und Anpassungen

For a gluten-free version, substitute barley with short-grain brown rice or quinoa. You can also replace collard greens with Swiss chard or kale depending on what you have available.

Serviervorschläge

Serve this hearty soup with a side of crusty whole-grain bread. For a touch of brightness, add a squeeze of fresh lemon juice just before serving and garnish with chopped fresh parsley.

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Enjoy this nutritious and fiber-rich Double Lentil and Mushroom Barley Soup as a complete vegan meal that is as satisfying as it is healthy. It's an excellent choice for meal prep as the flavors continue to develop the next day.

Protect hands when handling hot pans, baking sheets, and cookware while cooking or removing dishes from the oven.

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Recipe Questions & Answers

→ Can I make this soup gluten-free?

Yes, simply replace the pearl barley with short-grain brown rice or quinoa. Both maintain the hearty texture while making it gluten-free. Always verify your vegetable broth is certified gluten-free as well.

→ What greens work best in this soup?

Collard greens hold up beautifully during simmering without becoming mushy. Swiss chard, kale, or even spinach work well too—just add delicate greens like spinach in the last 5 minutes to prevent overcooking.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 5 days. The barley will continue absorbing liquid, so you may need to add more broth or water when reheating. Freeze for up to 3 months in portion-sized containers.

→ Can I use different types of lentils?

While red and brown lentils create a nice texture contrast, you can use all green lentils for a firmer bite. Avoid only using red lentils alone, as they'll break down completely and make the soup overly thick.

→ What can I serve with this soup?

Crusty whole-grain bread, garlic knots, or a simple side salad make excellent accompaniments. For a heartier meal, top with croutons or serve alongside a grilled cheese sandwich.

→ Do I need to soak the lentils or barley?

No soaking required. Red and brown lentils and pearl barley cook relatively quickly. Just rinse everything well before adding to remove any debris or dust.