Double Lentil Mushroom Barley Soup (Print Version)

Hearty lentil and mushroom barley soup with collard greens delivers protein-rich comfort in every spoonful.

# Components:

→ 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 fresh parsley, chopped, for garnish

# Directions:

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, for approximately 5 minutes until softened and lightly browned.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves. Blend thoroughly.
05 - Pour vegetable broth and water into the pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
06 - Cover the pot and cook for 30 minutes, stirring occasionally to ensure even cooking.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils reach tender texture.
08 - Taste and adjust salt and pepper as needed. Remove bay leaves carefully from the pot.
09 - Ladle soup into serving bowls, garnish with fresh parsley if desired, and serve while hot.

# Expert Advice:

01 -
  • It's packed with two kinds of lentils and barley, so you're getting serious protein and fiber without any meat whatsoever.
  • The combination of cremini mushrooms and smoked paprika gives it this rich, almost meaty depth that surprises people who think vegetarian soup is boring.
  • One pot, minimal fussing, and it actually tastes better the next day when the flavors have gotten cozy with each other.
02 -
  • Don't skip rinsing the barley and lentils—it removes a starchy coating that would otherwise make your soup cloudy and gritty.
  • If your barley is still crunchy after the 30-minute simmer, your heat might be too low or your pot might be too wide; adjust and check again rather than just adding more time.
03 -
  • If your broth is salty already, start with less salt and taste as you finish—you can always add more, but you can't take it back.
  • Keep the lid on during the first 30 minutes so the grains cook evenly; removing it too early lets too much steam escape and can throw off your timing.
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