A few weeks back I was sitting with a friend in a bakery and he was eating what looked like a mushroom and lentil soup with maybe some barley in it. It looked and smelled delicious, so good I actually pondered grabbing a spoon and joining him! I actually never caught the true name of the soup, but since I was on my way to the grocery store, I added lentils and chicken broth to my list, making a mental note I had some barley in the larder.
During the month of December which is dark, cold, filled with way too many sweets, a hearty and cozy soup like this is just perfect for lunches and even dinner. I found this a perfect comfort soup; warm, flavorful, healthy, and the best thing of all, super inexpensive!
Lentil Mushroom Soup with Barley
Makes 4-5 cups, but can easily be doubled.
Takes 30-40 minutes from start to finish
I like the heartier flavor of baby bella mushrooms in this soup; it adds a certain earthiness to the broth. To save money on the grocery bill, buy just the right amount of lentils and barley in bulk.
2 teaspoons of olive oil
3 cloves of garlic, large, finely minced
1 medium onion, minced
2 carrots, peeled and diced finely
2 cups chopped mushrooms
½ cup brown lentils
½ cup pearled barley
4-plus cups chicken or vegetable broth, or water
A splash of white wine (optional)
Salt and pepper to taste
Heat the olive oil in a large Dutch oven. When warm, add the garlic, onion, and carrots, cook until the onions are transluscent and the carrots soft. Add the mushrooms and stir until they start to lose their juices. Add the broth, and lentils and barley. Bring to a boil. Reduce heat and cook until the lentils and barley are finished cooking. Add more water or broth to the soup to thin it out if needed. Add a couple splashes of white wine for flavor to the broth if using.
Cook’s Notes: While this is tasty without herbs, I thought perhaps some thyme might be a nice addition. Also, if you have any spinach or kale in the fridge, it wouldn’t hurt to add those as well.