Save This Double Lentil and Mushroom Barley Soup is a hearty and nourishing meal designed to provide comfort on chilly days. By combining red and brown lentils with chewy pearl barley and earthy cremini mushrooms, this recipe creates a protein-rich and fiber-packed soup that is both satisfying and entirely vegan.
Save With a preparation time of only 20 minutes and a total time of just over an hour, this soup is perfect for meal prepping. The addition of collard greens at the end adds a vibrant splash of color and a boost of nutrients, making every bowl a complete meal.
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
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 prepare this dish efficiently, ensure you have a large soup pot, a sharp chef's knife, a cutting board, and your measuring tools ready. Rinsing the lentils and barley thoroughly before cooking helps remove excess starch for a cleaner broth. Remember that this recipe contains gluten from the barley; if you are cooking for a gluten-free diet, ensure your vegetable broth is certified gluten-free.
Varianten und Anpassungen
For a gluten-free version, substitute the pearl barley with short-grain brown rice or quinoa. If collard greens aren't available, Swiss chard or kale make excellent substitutes. These variations allow you to customize the soup based on what is available in your pantry while maintaining the recipe's integrity.
Serviervorschläge
Serve this soup hot, ideally paired with a piece of crusty whole-grain bread for dipping. For an extra layer of flavor, add a squeeze of fresh lemon juice just before serving to brighten the savory notes. Each serving contains approximately 245 calories, 12g of protein, and 44g of carbohydrates.
Save Whether you are looking for a high-fiber lunch or a cozy vegan dinner, this Double Lentil and Mushroom Barley Soup is a reliable and delicious choice. Its simple ingredients and straightforward preparation make it a staple for any kitchen.
Kitchen Guide
- → Can I make this soup gluten-free?
Yes, simply substitute pearl barley with short-grain brown rice or quinoa. Both options cook in approximately the same time and maintain the satisfying, chewy texture that makes this soup so filling.
- → Can I use other greens instead of collard greens?
Absolutely. Swiss chard, kale, or spinach work well as substitutes. Keep in mind that spinach cooks more quickly, so add it during the last 5 minutes of simmering.
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container. The flavors continue to develop, making it even more delicious the next day. The barley will absorb more liquid as it sits, so you may need to add broth when reheating.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Portion into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating on the stove.
- → What can I serve with this soup?
Crusty whole-grain bread is perfect for dipping. A simple green salad with vinaigrette complements the heartiness. For extra protein, serve with roasted chickpeas or a side of hummus and vegetables.