Double Lentil Mushroom Barley Soup (Printer-friendly)

Hearty soup with red and brown lentils, mushrooms, barley, and collard greens for a protein-rich, comforting 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 ounces cremini or button mushrooms, sliced
10 - 4 cups chopped collard greens, approximately 1 small bunch

→ 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 for garnish

# Steps:

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.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and browned, approximately 5 minutes.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to a simmer.
06 - Cover and cook for 30 minutes, stirring occasionally.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils reach tender consistency.
08 - Adjust seasoning to taste. Remove bay leaves before serving. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • The combination of two lentil varieties creates layers of texture you wont find in standard soup recipes, with red lentils melting away while brown ones hold their shape beautifully.
  • It somehow tastes even better the second day, making it perfect for meal prep when youre craving something that feels like a warm hug in a bowl.
02 -
  • Never add salt until your lentils and barley are completely tender, as early salting can toughen their skins and extend cooking time significantly.
  • If your soup thickens too much during storage, it hasnt gone wrong, simply thin it with additional broth when reheating rather than adding water which would dilute the flavor.
03 -
  • Sauté the mushrooms in batches if necessary to ensure they brown properly rather than steam in their own liquid, which dramatically intensifies their flavor contribution to the finished soup.
  • The back of your wooden spoon is perfect for crushing some of the red lentils against the pot once theyre soft, creating natural creaminess without blending the entire soup.
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