Barley Lentil Mushroom Soup

Name: Barley Lentil Mushroom Soup Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 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

(9)

Minutes to Prepare: 15
Minutes to Cook: 70

Number of Servings: 8

Ingredients

1/4 cup olive oil2 medium onions, coarsely chopped3 large carrots, sliced250g sliced mushrooms (reduce this quantity if you add in other veggies)1 sweet bell pepper, coarsely chopped2 medium potatoes, cubed7-8 cloves garlic, minced3/4 cup pearl barley 3/4 cup dry lentils (i used brown, but whatever you have on hand)10 cups vegetable stock/broth1/4 teaspoon dried thyme1 teaspoon dried basil1/2 teaspoon ground sage1 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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

SLJWATTS
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
DES20101
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
JANIEWWJD
This soup is soooo good!!! - 4/13/21
-KARMA-
I love barley! - 11/13/20
RAPUNZEL53
Will try - 9/3/20
SHOAPIE
This should be very filling. I�ll try when the weather is cooler. - 8/28/19
PASTORDAN_ATDCC
Yum - 9/7/17
MARTHA324
Delicious. Used low sodium broth so that brought down the sodium. Added celery and a bit of tomato paste at the end. Not hard to make but took longer than I thought it would. Will definitely make it again. - 3/28/16
CD12445088
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
ANGELARPACK
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
LIL_PINKBUBBLE
I would really like to try this. I will make it soon, I think. - 12/22/11
NLJ2355
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
JWARD199
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
ENERGIA
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
JAYBIRD0128
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!
MACS706
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