Double Lentil and Mushroom Barley (Printable version)

Nourishing soup with red and brown lentils, mushrooms, barley, and collard greens for a hearty, protein-packed meal.

# Ingredient list:

→ 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, 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

# Step-by-step guide:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3 minutes until softened and translucent.
02 - Stir in minced garlic, diced carrots, and diced celery. Cook for 3–4 minutes, allowing vegetables to begin softening and releasing their flavors.
03 - Add sliced mushrooms and cook, stirring occasionally, for approximately 5 minutes until softened and light browning develops on the surface.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves, coating evenly with the sautéed vegetables.
05 - Pour in vegetable broth and water. Bring mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
06 - Cover pot and simmer for 30 minutes, stirring occasionally to ensure even cooking and prevent sticking on the bottom.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10–15 minutes until barley and lentils reach tender consistency.
08 - Taste soup and adjust salt and pepper as desired. Remove bay leaves before serving to prevent accidental consumption.
09 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert tips:

01 -
  • The combination of red lentils that melt into silky creaminess and brown lentils that hold their shape gives this soup an incredible texture contrast that keeps each spoonful interesting.
  • On busy weeknights when my energy is flagging, I can throw this together knowing its packed with complete plant protein and fiber that will actually satisfy my perpetually hungry teenage son.
02 -
  • Never add the salt until after the lentils have softened, as I learned the hard way when I once had crunchy lentils even after an hour of cooking because I salted too early.
  • The soup naturally thickens as it sits, sometimes turning almost stew-like by the next day, so you might want to add a splash of water when reheating leftovers.
03 -
  • Toast the barley in a dry pan for 2-3 minutes before adding it to the soup for a nutty depth that transforms the entire pot.
  • When reheating leftovers, add a tiny splash of vinegar or lemon juice to brighten all the flavors that have melded together overnight.
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