Save Warm your soul with this Double Lentil and Mushroom Barley Soup, a hearty and nourishing meal designed for comfort. This protein-rich vegan dish features a satisfying blend of red and brown lentils, earthy mushrooms, and pearl barley, all simmered together with vibrant collard greens for a wholesome international-style feast.
Save This soup is as versatile as it is healthy. The combination of smoked paprika and dried thyme creates a deep, savory broth that perfectly highlights the textures of the grains and legumes. Whether you're meal prepping for the week or looking for a cozy dinner, this soup is a reliable favorite.
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 (about 1 small bunch)
- Liquids
- 8 cups vegetable broth
- 1 cup water
- Herbs & Seasonings
- 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 flavor, allow the mushrooms to brown thoroughly in the pot before adding the liquids. Always rinse your lentils and barley under cold water before starting to remove any excess starch, which helps keep the broth clear and flavorful.
Varianten und Anpassungen
For a gluten-free version, substitute barley with short-grain brown rice or quinoa. If collard greens are unavailable, Swiss chard or kale make excellent substitutes that provide similar nutritional value and texture.
Serviervorschläge
Add a squeeze of lemon juice just before serving to add a layer of brightness to the earthy flavors. This soup pairs beautifully with a side of crusty whole-grain bread for dipping.
Save This Double Lentil and Mushroom Barley Soup is a powerhouse of nutrition and taste. It’s a simple, effective way to bring a protein-rich, high-fiber meal to your table that everyone will enjoy.
Kitchen Guide
- → Can I make this soup gluten-free?
Yes, simply replace the pearl barley with short-grain brown rice or quinoa. Both alternatives maintain the hearty texture while making it suitable for gluten-free diets. Always check your vegetable broth label to ensure it's certified gluten-free.
- → How long does the soup keep in the refrigerator?
The soup stores well in an airtight container for up to 4-5 days. The barley and lentils will continue absorbing liquid, so you may need to add additional broth or water when reheating to reach desired consistency.
- → Can I freeze this soup?
This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What can I substitute for collard greens?
Swiss chard, kale, or spinach work well as alternatives. Add delicate greens like spinach in the last 5 minutes of cooking to prevent wilting, while heartier greens like kale can simmer alongside the collard greens.
- → Do I need to soak the lentils and barley before cooking?
No soaking is required for red lentils, brown lentils, or pearl barley. Simply rinse them thoroughly before adding to the pot. They'll cook completely during the simmering process.
- → How can I add more protein to this soup?
This version already provides 12 grams of protein per serving. To boost it further, consider adding a can of drained kidney beans or white beans during the last 15 minutes of cooking, or serve with a sprinkle of hemp seeds.