Double Lentil Mushroom Barley Soup (Printable)

Hearty soup with red and brown lentils, mushrooms, barley, and collard greens for a protein-rich, comforting meal.

# What You'll 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 for garnish

# How-To Steps:

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 celery. Cook for 3 to 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, barley, dried thyme, smoked paprika, and bay leaves.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to a gentle simmer.
06 - Cover 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 consistency.
08 - Taste and adjust seasoning as needed. Remove bay leaves before serving.
09 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • The combination of red lentils that melt away and brown lentils that hold their shape creates this magical textural contrast that makes each spoonful interesting without any extra work.
  • Ive made this on countless weeknights when my energy was low but my hunger was high, and it never fails to restore both body and spirit while leaving enough leftovers to make tomorrow easier.
02 -
  • Never skip browning the mushrooms properly, as I once did when in a hurry, or youll miss out on the deep umami foundation that makes this soup so satisfying.
  • The texture is best when the soup rests for about 10 minutes after cooking, allowing the barley to absorb just the right amount of broth without becoming too thick.
03 -
  • When preparing collard greens, stack the leaves, remove the tough center stems, then roll them into a tight cylinder before slicing into thin ribbons for faster cooking and easier eating.
  • If your soup becomes too thick after refrigeration, add water a quarter cup at a time while reheating rather than diluting with more broth, which can make the soup overly salty.
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