Double Lentil Mushroom Barley Soup (Printable)

Hearty soup with dual lentils, barley, mushrooms, and greens. Vegan, protein-rich, and deeply satisfying.

# What You 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 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 chopped fresh parsley, optional

# 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 fragrant and vegetables begin to soften.
03 - Add sliced mushrooms and cook, stirring occasionally, for about 5 minutes until softened and lightly browned.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves, coating with the oil.
05 - Pour in vegetable broth and water. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
06 - Cover pot and cook for 30 minutes, stirring occasionally to ensure even cooking and prevent sticking.
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 preference. Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Helpful Tips:

01 -
  • It's the kind of soup that tastes even better the next day, so one batch feeds you through the week.
  • Double lentils means double the protein and fiber, making it genuinely satisfying without any meat.
  • The smoked paprika and mushrooms give it a savory depth that makes people ask what your secret is.
02 -
  • Don't skip rinsing the lentils and barley—it removes starch that clouds the broth and makes the final soup look murky instead of clean.
  • If you use low-sodium broth, add salt gradually because it's easier to add more than to undo it.
03 -
  • Brown your mushrooms properly—don't crowd the pan, and let them sit undisturbed for a minute so they develop color instead of steaming themselves.
  • Taste the soup before you serve it, because every broth brand has different sodium levels and the seasoning might need adjusting.
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