Lentil, Mushroom, and Pearled Barley Soup
This lentil, mushroom, and pearled barley soup is a hearty and comforting dish that's perfect for a cold winter day. The lentils and barley provide a good source of fiber and protein, while the mushrooms and vegetables add flavor and nutrition. The soup can be made in under an hour, and it's also a great way to use up leftover vegetables.
This soup is inspired by a dish that I ate at a restaurant in the French countryside. The soup was so delicious that I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this soup ever since, and it's always a hit with my family and friends.
Lentil, Mushroom, and Pearled Barley Soup Lentil, Mushroom, and Pearled Barley Soup Lentil, Mushroom, and Pearled Barley Soup Lentil, Mushroom, and Pearled Barley Soup
Prep time: 15 | Cook time: 75 | Serves: 4
Ingredients
  • 1 cup brown lentils, picked over and well-rinsed
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cups vegetable broth
  • one 14.5-ounce can chopped tomatoes
  • 1 cup sliced cremini mushrooms
  • 1/3 cup pearl barley
Instructions
  1. In a large saucepan, heat the oil over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Add the carrots, celery, and lentils and cook for 2 more minutes.
  4. Stir in the vegetable broth, tomatoes, mushrooms, and barley.
  5. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lentils are tender.
  6. Season with salt and pepper to taste.
  7. Serve warm.
Why It Works
  • The lentils and barley provide a good source of fiber and protein, which will help to keep you feeling full and satisfied.
  • The mushrooms and vegetables add flavor and nutrition to the soup.
  • The soup can be made in under an hour, so it's a great option for a quick and easy meal.
  • The soup is also a great way to use up leftover vegetables.