Barley Lentil Mushroom Soup

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Barley Lentil Mushroom Soup

4.6 of 5 (9)
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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
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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.

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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

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  • 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

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  • 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

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  • 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

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  • 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

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