Double Lentil Mushroom Barley Soup (Printable)

Hearty soup with red lentils, brown lentils, mushrooms, barley, and collard greens for a protein-rich vegan 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, optional 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.
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.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to a gentle simmer.
06 - Cover and cook for 30 minutes, stirring occasionally, until lentils and barley begin to soften.
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 soup and adjust salt and pepper as needed. Remove bay leaves before serving.
09 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It's deceptively simple to make but tastes like you spent hours tending a pot.
  • Leftovers taste even better the next day, which means less stress for meal prep.
  • Packed with plant-based protein and fiber, so it actually keeps you satisfied between meals.
02 -
  • Don't skip the browning step for the mushrooms or you'll lose the deep flavor that makes this soup feel luxurious instead of just filling.
  • Red lentils cook faster than brown lentils, which is why using both works—the reds help thicken while the browns hold their structure.
03 -
  • Toast your spices for just a few seconds in the oil before adding liquid—this tiny moment unlocks flavors that would stay dormant otherwise.
  • Taste constantly as you cook and add salt gradually; it's easier to add more than to fix something oversalted.
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