Double Lentil Mushroom Barley Soup (Print View)

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

# Step-by-Step 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 beginning to soften.
03 - Add sliced mushrooms and cook, stirring occasionally, for about 5 minutes until softened and browned.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves until well combined.
05 - Pour in vegetable broth and water. Bring mixture to a boil, then reduce heat to a gentle simmer.
06 - Cover pot and cook for 30 minutes, stirring occasionally, until lentils and barley begin to soften.
07 - Stir in chopped collard greens, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils reach tender consistency.
08 - Taste soup and adjust seasoning as needed. Remove bay leaves before serving.
09 - Ladle soup into bowls and top with fresh parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It's the kind of soup that quietly becomes your go-to when you need something filling but not heavy, nourishing without any fuss.
  • One pot does all the work while you do something else, making it perfect for busy evenings when you want to eat well anyway.
02 -
  • Rinsing your lentils and barley before cooking prevents the soup from becoming starchy and murky, something I only learned after making cloudy batches for longer than I care to admit.
  • Bay leaves look small but taste aggressive—always remove them before serving or risk that overpowering pine flavor taking over the whole bowl.
03 -
  • Don't skip browning the mushrooms—this ten-minute investment in patience creates an umami depth that makes people ask for your recipe.
  • If your soup tastes flat at the end, it's usually not more salt you need but rather acid; that lemon juice makes everything wake up and taste like itself again.
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