Save This Double Lentil and Mushroom Barley Soup is a powerhouse of nutrition and flavor, perfectly suited for anyone seeking a vegan, high-fiber meal. Combining the earthy richness of cremini mushrooms with the satisfying texture of pearl barley and a duo of lentils, this soup is designed to nourish and comfort.
Save Whether you are dealing with a cold winter evening or simply need a healthy lunch to power through your day, this recipe delivers. The red lentils partially break down to naturally thicken the broth, while the brown lentils and barley maintain their bite, ensuring every spoonful is interesting.
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
- 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
To ensure the best results, always rinse your grains and legumes to remove excess starch. If you prefer a thicker consistency, you can use a wooden spoon to mash a few of the beans against the side of the pot towards the end of the cooking time.
Varianten und Anpassungen
For a gluten-free version, substitute barley with short-grain brown rice or quinoa. You can also swap the collard greens for Swiss chard or kale if you prefer a softer leaf texture.
Serviervorschläge
This soup pairs beautifully with a slice of crusty whole-grain bread for dipping. For a touch of brightness, add a squeeze of fresh lemon juice to your bowl just before serving.
Save Enjoy this wholesome and hearty meal that brings together the best of plant-based ingredients in one steaming pot. It's a simple, easy-to-follow recipe that yields a deeply satisfying result every time.
Recipe FAQs
- → Can I make this gluten-free?
Absolutely. Replace pearl barley with short-grain brown rice or quinoa and ensure your vegetable broth is certified gluten-free.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors actually deepen and improve after a day or two.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. The barley and lentils may soften slightly when reheated but the texture remains enjoyable.
- → What greens work best as substitutes for collard greens?
Swiss chard, kale, or spinach all work beautifully. Add delicate greens like spinach in the last few minutes to prevent wilting.
- → Do I need to soak lentils before cooking?
No soaking required for red or brown lentils. Just rinse thoroughly before adding to the pot—they cook perfectly in the simmering broth.
- → Can I use other types of mushrooms?
Shiitake, portobello, or wild mushrooms add wonderful depth. Button and cremini offer mild flavor while maintaining the soup's hearty character.