Double Lentil Mushroom Barley Soup (Printable)

Hearty lentil and mushroom barley soup with collard greens, packed with plant-based protein and fiber.

# What You'll Need:

→ Legumes & Grains

01 - ½ cup red lentils, rinsed
02 - ½ cup brown lentils, rinsed
03 - ¾ cup pearl barley, rinsed

→ Vegetables

04 - 2 tablespoons olive oil
05 - 1 large yellow onion, diced
06 - 3 garlic cloves, minced
07 - 2 medium carrots, diced
08 - 2 celery stalks, diced
09 - 10 oz cremini or button mushrooms, sliced
10 - 4 cups chopped collard greens

→ Liquids

11 - 8 cups vegetable broth
12 - 1 cup water

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon smoked paprika
15 - 2 bay leaves
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon black pepper, or to taste
18 - 2 tablespoons chopped fresh parsley for garnish

# How to Cook:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3 minutes until softened.
02 - Stir in minced garlic, diced carrots, and diced celery. Cook for 3 to 4 minutes, stirring occasionally.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and browned, approximately 5 minutes.
04 - Stir in red lentils, brown lentils, barley, dried thyme, smoked paprika, and bay leaves, coating with the oil.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to a simmer.
06 - Cover the pot and cook for 30 minutes, stirring occasionally to ensure even cooking.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils are tender.
08 - Adjust seasoning to taste and remove bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The red lentils melt away to create a creamy richness without needing a drop of heavy cream.
  • It is a complete nutritional powerhouse that leaves you feeling energized rather than sluggish.
02 -
  • Barley continues to drink up the liquid even after you turn off the heat so keep extra broth handy.
  • Wait until the very end to add the salt because it can sometimes prevent the lentils from softening properly.
03 -
  • Saute the mushrooms in batches to ensure they actually brown instead of just steaming in the pot.
  • Rinse your barley and lentils thoroughly in a fine mesh sieve to remove any dust or debris before cooking.
Go Back