Recipe

Barley Lentil Mushroom Soup Recipe

Add Step-by-Step Photos	Aluminum_chef / All my dishes 1 year ago 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 comp... More Prep:20m Cook:70m Servings:8	Aluminum_ch
	easy comfort food soup stew mushroom barley vegan vegetarian nutritious complete protein

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Ingredients

1/4 cup olive oil

2 medium onions, coarsely chopped

3 large carrots, sliced

500g sliced mushrooms (reduce this quantity if you add in other veggies)

1 sweet bell pepper, coarsely chopped

1 can whole potatoes, quartered (you can use real potatoes, but haven't gotten the cooking time down for those yet)

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

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 transluscent. Mix in the carrots and cook for around 5 minutes.

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.

Mix in the vegetable broth and seasoning (thyme, basil, sage, pepper and the bay leaf) and bring to a boil. Reduce heat, cover and simmer for 25 minutes.

Add the mushrooms, red pepper, potato and remaining garlic. Cover and continue cooking for 30 minutes, stirring occasionally.

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