Double Lentil Mushroom Barley Soup (Printable)

Hearty soup with two types of lentils, mushrooms, barley, and collard greens for a protein-rich vegan meal.

# What You 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 oz 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 for garnish

# How To Make It:

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 another 3 to 4 minutes.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and browned, about 5 minutes.
04 - Stir in red lentils, brown lentils, pearl 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 another 10 to 15 minutes until barley and lentils are tender.
08 - Adjust seasoning to taste. Remove bay leaves before serving.
09 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • It fills you completely without heaviness, and you'll actually feel energized after eating it rather than sluggish.
  • The mushrooms add an umami depth that makes people ask what your secret ingredient is, and there isn't one—just time and attention.
  • This is the kind of soup that tastes better the next day, so it's your friend on busy weeks.
02 -
  • Don't skip rinsing the barley or you'll end up with murky soup instead of clear broth, and it's such a small step that prevents real disappointment.
  • The barley and lentils expand as they cook and absorb liquid, so if your soup seems thin at the end, that's correct—it'll thicken as it cools slightly.
  • Taste before serving because salt needs adjustment depending on your broth, and this is the one moment where seasoning makes all the difference between good and actually memorable.
03 -
  • Toast the barley in a dry pan for two minutes before adding it to the pot if you want to deepen its nutty flavor, though it's completely optional and most days I skip it.
  • If you have vegetable scraps—carrot tops, celery leaves, onion skins—throw them in while the soup simmers and fish them out later for a broth that tastes like you've been thinking about it longer than you have.
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