Double Lentil Mushroom Barley Soup (Print View)

Nourishing soup with two types of lentils, mushrooms, barley, and greens for a protein-rich comfort meal.

# 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, optional

# How To Make It:

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 until vegetables begin to soften.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and browned, approximately 5 minutes.
04 - Stir in red and brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves, mixing thoroughly.
05 - Pour in vegetable broth and water. Bring mixture to a boil, then reduce heat to a low simmer. Cover pot.
06 - Simmer covered for 30 minutes, stirring occasionally to ensure even cooking and prevent sticking.
07 - Add chopped collard greens, salt, and pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils reach tender consistency.
08 - Taste and adjust seasonings as needed. Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Insights:

01 -
  • It's the kind of soup that gets better as it sits, so leftovers taste even more like home than the first bowl.
  • Protein from three sources means you're actually full, not just satisfied for twenty minutes.
  • You probably have most of this in your kitchen already, which makes it feel like a small victory.
02 -
  • Don't skip rinsing your lentils and barley—they're dusty from the bag, and rinsing prevents that gritty feeling on your teeth that ruins the whole experience.
  • The collard greens must go in near the end, not at the beginning, or they'll turn an unappetizing gray and lose their texture.
  • If your barley isn't tender after 40 minutes, give it another 10—older barley can be stubborn, and there's no penalty for patience here.
03 -
  • Brown your mushrooms patiently—resist the urge to stir constantly, and let them develop color and depth before you move on.
  • Taste the soup in the last five minutes and adjust salt carefully; it's easier to add than remove, and a pinch more can transform the whole bowl.
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