Double Lentil Mushroom Barley Soup (Printable)

Hearty bowl with red and brown lentils, mushrooms, barley, and collard greens for protein-rich comfort.

# 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 ounces 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

# Method:

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 3–4 minutes, stirring occasionally.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and browned, approximately 5 minutes.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves. Mix thoroughly.
05 - Pour in vegetable broth and water. Bring to a boil over medium-high heat, then reduce heat and maintain a gentle simmer.
06 - Cover the pot and cook for 30 minutes, stirring occasionally to prevent sticking.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10–15 minutes until barley and lentils reach tender consistency.
08 - Adjust seasoning to taste. Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It comes together in just over an hour but tastes like you've been tending it all day.
  • One bowl delivers more protein and fiber than most people expect from vegetables, so it actually keeps you satisfied.
  • The combination of red and brown lentils plus barley creates a texture that's hearty without feeling heavy.
02 -
  • Don't skip rinsing the barley and lentils or the broth will turn murky and starchy—I learned this the hard way with my first batch.
  • If your soup seems too thick after cooking, the barley absorbed more liquid than expected, so just add more broth by the half-cup until it feels right.
03 -
  • Brown the mushrooms properly instead of just tossing them in raw—that extra step is the difference between a good soup and one people ask about.
  • Taste the broth before adding the greens and adjust seasonings then, because salt behaves differently once the vegetables release their water.
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