Go Back
+ servings
Double lentil mushroom barley soup in bowl by bread.
Print Recipe
5 from 1 vote

Double lentil and mushroom barley soup

This hearty soup is a full meal all on its own with collard greens, mushrooms, lentils, and barley. Serve with crusty bread or crackers for a great cold weather lunch or dinner. Serves 4 to 6.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: American, Vegan
Keyword: cold weather food, winter food idea
Servings: 6 people
Calories: 217kcal
Author: Cadry Nelson


  • 1 teaspoon organic canola oil
  • 1 small onion chopped small
  • 8 cloves garlic minced
  • 14 mushrooms white button or cremini, sliced
  • ¼ teaspoon salt or to taste + a pinch more
  • 6 cups vegetable broth or 6 cups water + 1 vegetable bouillon cube
  • ¾ cup brown lentils rinsed and sorted
  • ½ cup red lentils rinsed and sorted
  • cup barley rinsed
  • 1 teaspoon herbs de Provence
  • ¼ teaspoon smoked salt
  • Pinch pepper
  • 2 cups collard greens chopped & with ribs removed


  • Bring a soup pot to a medium heat with oil. Add onions and garlic. Saute until fragrant and the onions are translucent.
  • Add sliced mushrooms to pot along with a pinch of salt. Continue cooking for a few more minutes, stirring occasionally, while the mushrooms release their liquid and soften.
  • Add vegetable broth (or water and bouillon cube, if using), brown and red lentils, barley, herbs de Provence, smoked salt, ¼ teaspoon regular salt, and a pinch of pepper to pot. Bring to a medium high heat, until it has reached a low boil.
  • Turn the heat to low and add chopped collard greens. Stir and cover the pot with a lid. Cook for 25 to 30 minutes, or until the barley is tender.


To really bring out the lower notes of the mushrooms, add two Tablespoons of extra dry vermouth to the soup pot to deglaze the pan after the mushrooms have cooked and just before adding broth.
Depending on the saltiness of your broth or bouillon, you may not need ¼ teaspoon of salt. Feel free to add to taste after the soup is done, if yours is on the salty side.
Pearled barley has a quicker cooking time than barley that still includes its hull. If you're not using pearled barley, you'll need to cook the soup for about 30 minutes longer, or until the barley is tender.
This will make a hearty and stew-like soup. If you prefer a thinner soup, add additional water or broth as necessary. 


Calories: 217kcal | Carbohydrates: 39g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 1143mg | Potassium: 626mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1112IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 4mg