Description
Lentil barley soup with mushrooms is a cozy Eastern European-inspired comfort food.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled and cut into medium dice
- 2 small celery stalks, finely diced
- 1 medium yellow onion, finely diced
- 10 ounces cremini mushrooms, sliced* (see note below)
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 medium garlic cloves, minced
- 6 cups broth of your choice (or 4 cups broth + 2 cups water)*
- 3/4 cup dried green lentils, rinsed
- 2 dried bay leaves
- 1/2 cup pearl barley
- Chopped dill or parsley, for serving (optional)
Instructions
- Heat the oil in a large pot over medium heat and add the carrots, celery, onion, mushrooms, and salt. Cook until the vegetables are soft and the onion is translucent, stirring occasionally, 12 to 14 minutes.
- Stir in the garlic and lots of black pepper. Cook for 1 minute.
- Next, add the broth, lentils, and bay leaves. Cover tightly with a lid and bring to a boil.
- Once boiling, add the barley. Reduce the heat to low and gently simmer, covered with a lid, until the lentils and barley are tender and the soup is thickened, 35 to 40 minutes, stirring occasionally.
- Taste and season with more salt, if needed. Garnish with herbs and serve.
Notes
- Cremini are classic and easy to find, but you could also use shiitake, or even chopped portobellos (just remember to scrape out the gills first).
- Use whatever broth you want. I use vegetable or mushroom broth for a vegan version. Alternatively, use Better Than Bouillon or Yondu diluted with water.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sodium: 430 mg
- Fat: 7.9 g
- Carbohydrates: 53 g
- Fiber: 10.5 g
- Protein: 15.6 g
