Double Lentil and Mushroom Barley

Warm up your kitchen with a bowl of Double Lentil and Mushroom Barley Soup. This recipe is a masterclass in textures and flavors, combining the creamy breakdown of red lentils with the firm bite of brown lentils and the satisfying chew of pearl barley. It is an ideal protein-rich meal for anyone seeking comfort in a nutritious, vegan package.

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The secret to this soup's depth lies in the combination of cremini mushrooms and smoked paprika. While the barley and lentils simmer together to create a thick, stew-like consistency, the mushrooms offer an earthy umami base that is perfectly complemented by the bright bitterness of fresh collard greens.

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: Sauté the Base

Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 3 minutes, until softened.

Step 2: Add Aromatics

Stir in garlic, carrots, and celery; cook for another 3–4 minutes.

Step 3: Brown the Mushrooms

Add mushrooms and cook, stirring occasionally, until softened and browned, about 5 minutes.

Step 4: Combine Grains and Spices

Stir in red and brown lentils, barley, thyme, smoked paprika, and bay leaves.

Step 5: Add Liquids

Pour in vegetable broth and water. Bring to a boil, then reduce heat to a simmer.

Step 6: First Simmer

Cover and cook for 30 minutes, stirring occasionally.

Step 7: Final Simmer

Add collard greens, salt, and pepper. Simmer uncovered for another 10–15 minutes, or until barley and lentils are tender.

Step 8: Finish and Season

Adjust seasoning to taste. Remove bay leaves before serving.

Step 9: Serving

Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

Zusatztipps für die Zubereitung

To ensure the best result, use a high-quality vegetable broth as it forms the backbone of the flavor. Keep in mind that this recipe contains gluten due to the pearl barley; always check your broth labels for hidden allergens if cooking for a sensitive diet.

Varianten und Anpassungen

For a gluten-free version, substitute pearl barley with short-grain brown rice or quinoa. If you don't have collard greens on hand, Swiss chard or kale make excellent substitutes that provide similar nutritional value and color.

Serviervorschläge

This soup pairs exceptionally well with crusty whole-grain bread for dipping. For a boost of brightness, add a squeeze of fresh lemon juice into each bowl just before serving to balance the earthy mushroom and lentil notes.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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This Double Lentil and Mushroom Barley Soup is more than just a meal; it's a comforting experience that nourishes the body and soul. Simple to prepare yet impressively hearty, it is destined to become a staple in your plant-based recipe rotation.

Frequently Asked Recipe Questions

→ Can I make this gluten-free?

Yes, simply substitute pearl barley with short-grain brown rice or quinoa. Both alternatives maintain the hearty texture while making the dish gluten-free. Always verify your vegetable broth is certified gluten-free as well.

→ How long does this soup keep in the refrigerator?

This soup stores beautifully for 4-5 days in an airtight container. The barley and lentils continue to absorb liquid, so you may need to add a splash of water or broth when reheating. The flavors actually develop and deepen after a day or two.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra liquid if needed.

→ What other greens work in this soup?

Collard greens add excellent texture and hold up well during cooking, but you can easily substitute Swiss chard, kale, or spinach. Add delicate greens like spinach in the last few minutes to prevent overcooking.

→ Do I need to soak the lentils and barley beforehand?

No soaking is required for red and brown lentils or pearl barley. Rinsing thoroughly before cooking helps remove any debris and ensures even cooking. The long simmer time fully softens both the lentils and barley.

→ How can I add more protein?

The lentils and barley already provide substantial protein at 12g per serving. For even more, consider adding cubed firm tofu during the last 10 minutes or serving with a side of crusty whole-grain bread spread with nut butter.