Double Lentil and Mushroom Barley Soup (Printable)

Hearty soup with red and brown lentils, mushrooms, barley, and collard greens for a protein-rich vegan meal.

# What You'll Need:

→ Legumes & Grains

01 - ½ cup red lentils, rinsed
02 - ½ cup brown lentils, rinsed
03 - ¾ cup pearl barley, rinsed

→ Vegetables

04 - 2 tablespoons olive oil
05 - 1 large yellow onion, diced
06 - 3 garlic cloves, minced
07 - 2 medium carrots, diced
08 - 2 celery stalks, diced
09 - 10 ounces cremini or button mushrooms, sliced
10 - 4 cups chopped collard greens

→ Liquids

11 - 8 cups vegetable broth
12 - 1 cup water

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon smoked paprika
15 - 2 bay leaves
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon black pepper, or to taste
18 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3 minutes until softened.
02 - Stir in minced garlic, diced carrots, and diced celery. Cook for 3 to 4 minutes.
03 - Add sliced mushrooms and cook, stirring occasionally, for about 5 minutes until softened and browned.
04 - Stir in red lentils, brown lentils, barley, dried thyme, smoked paprika, and bay leaves.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to a simmer.
06 - Cover and cook for 30 minutes, stirring occasionally.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils are tender.
08 - Adjust seasoning to taste and remove bay leaves.
09 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • It's genuinely filling—the double lentils and barley make it substantial enough to be a complete meal, not just a side dish.
  • You can make a huge batch and eat it all week without getting bored because the flavors actually deepen overnight.
  • No complicated techniques, just honest cooking that rewards you with something warm and nourishing.
02 -
  • Rinsing your lentils and barley before cooking prevents the soup from becoming starchy and thick in a mushy way; it's a small step that changes everything.
  • The red lentils will almost completely dissolve, and that's exactly what you want—they're the ones creating the creamy base while the brown lentils stay distinct.
  • Don't add the collard greens until the very end, or they'll turn into an unrecognizable mush; those last 10 to 15 minutes are enough to soften them while keeping them real.
03 -
  • Don't skip the mushroom-browning step—those caramelized bits are where the umami lives, and they elevate this from good to genuinely memorable.
  • If your soup gets too thick by day three, stir in more broth or water rather than fighting it; thickness isn't a flaw, it's flexibility.
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