Barley Lentil Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 complete for the veggies out there, but feel free to just use one or the other if you'd prefer. Read more . And the servings are large! If you're having this on the side, you'll get almost double the servings mentioned! 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:
1. 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.
2. 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.
3. 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.
4. Add the mushrooms, red pepper, potato and remaining garlic. Cover and continue cooking for 30 minutes, stirring occasionally.
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