SparkPeople Advertisers Keep the Site Free

4.5 of 5 (8)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,202.5 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Barley Lentil Mushroom Soup calories by ingredient
Report Inappropriate Recipe

Barley Lentil Mushroom Soup

Submitted by: KEMGRIA
Barley Lentil Mushroom Soup

Introduction

There is nothing more satisfying than a warm hearty and delicious soup when it's cold outside. This soup is versatile (add whatever veggies you have lying around), easy and nutritious. Adding both barley and lentils makes this more nutritionally complete for the veggies out there, but feel free to just use one or the other if you'd prefer. And the servings are large! If you're having this on the side, you'll get a lot more servings than mentioned! (also it freezes really well too! so make a batch and freeze in single-serve tupperware for easy lunches/dinners!) There is nothing more satisfying than a warm hearty and delicious soup when it's cold outside. This soup is versatile (add whatever veggies you have lying around), easy and nutritious. Adding both barley and lentils makes this more nutritionally complete for the veggies out there, but feel free to just use one or the other if you'd prefer. And the servings are large! If you're having this on the side, you'll get a lot more servings than mentioned! (also it freezes really well too! so make a batch and freeze in single-serve tupperware for easy lunches/dinners!)
Number of Servings: 8

Ingredients

    1/4 cup olive oil
    2 medium onions, coarsely chopped
    3 large carrots, sliced
    250g sliced mushrooms (reduce this quantity if you add in other veggies)
    1 sweet bell pepper, coarsely chopped
    2 medium potatoes, cubed
    7-8 cloves garlic, minced
    3/4 cup pearl barley
    3/4 cup dry lentils (i used brown, but whatever you have on hand)
    10 cups vegetable stock/broth
    1/4 teaspoon dried thyme
    1 teaspoon dried basil
    1/2 teaspoon ground sage
    1 teaspoon black pepper (optional)
    1 bay leaf

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onions and half of the minced garlic and cook until the onions are translucent. Mix in the carrots and cook for around 5 minutes.
2. Add the barley and lentils and stir so they are coated with oil. Continue to cook (remember to stir frequently, so they don't stick to the bottom) for another 2-3 minutes.
3. Mix in the vegetable broth, potatoes and seasoning (thyme, basil, sage, pepper and the bay leaf) and bring to a boil. Reduce heat, cover and simmer for 25 minutes.
4. Add the mushrooms, red pepper and remaining garlic. Cover and continue cooking for 30 minutes, stirring occasionally.



Number of Servings: 8

Recipe submitted by SparkPeople user KEMGRIA.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I used low sodium broth and 1/8 cup of oil (just stirred more) and it was wonderful- will make again- hearty and filling Sharon - 2/28/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Fantastic, served it to my wheat and dairy intolerance mum, soy intolerant dad and vegetarian husband and they all loved it. I will definitely freeze some for lunches next time I make it. - 2/13/10

    Was this review helpful?   yes  No
  • This soup was great! I used 7 cups of beef broth and only 1/2 of the lentils and 1/2 of the barley but did add all the veggies. Very filling and hearty. Love the barley with the lentils. - 5/14/13

    Was this review helpful?   yes  No
  • I used green lentils instead of brown and I omitted the bay leaf and added extra time. It was nice but I didn't like the texture. I need something meaty to bite down on. - 1/6/12

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    I would really like to try this. I will make it soon, I think. - 12/22/11

    Was this review helpful?   yes  No
  • I love this recipe. I modified it slightly, using only 4 cups of broth and less oil. I also replaced the spices with Herbs de Provence. Added a drizzle of balsamic vinegar in each serving to jazz it up. - 4/22/11

    Was this review helpful?   yes  No
  • I was wondering about the sodium too, so I entered ingredients into the recipe calculator, using my homemade vegetable broth, very low sodium, and the sodium per serving as around 130. The broth is the culprit! Incredible taste!
    http://recipes.sparkpeople.com/recipe-de
    tail.asp?recipe=1465050 - 2/5/11

    Was this review helpful?   yes  No
  • Great soup for fall and winter days! I added 1/2 the oil, parsley to finish, no peppers and sweet potatoes, instead of the white. Also after I plated, I added a bunch of baby spinach and let it wilt. So good and healthy! - 9/16/10

    Was this review helpful?   yes  No
  • I would like to try this recipe but cannot for the life of me figure out why the sodium is so high! Is it just the broth?
    I typically used reduced sodium broth. - 10/5/09

    Reply from KEMGRIA (10/5/09)
    Typically soups are very high in sodium and it is because of the base or broth (there's 10 cups of broth in this recipe, so that adds up the sodium quickly!). If you're using a low-sodium broth, that should definitely reduce the sodium by a very significant amount!


    Was this review helpful?   yes  No
  • Delicious! I didn't add mushrooms or potaotes as I didn't have any on hand, but I am sure that it would make this wonderfully hearty soup more so. Yummy and freezes well.
    I had red lentils so that is what I used - I believe they all taste the same but the red is more eye appealing. - 9/30/09

    Was this review helpful?   yes  No