Hearty soup with red and brown lentils, mushrooms, barley, and collard greens for a protein-rich meal.
# What You'll 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, optional for garnish
# Steps:
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 3 to 4 minutes until fragrant and beginning to soften.
03 - Add sliced mushrooms and cook, stirring occasionally, for about 5 minutes until softened and lightly browned.
04 - Stir in red lentils, brown lentils, pearl barley, dried thyme, smoked paprika, and bay leaves until evenly distributed.
05 - Pour in vegetable broth and water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
06 - Cover the pot and simmer for 30 minutes, stirring occasionally to ensure even cooking and prevent sticking.
07 - Add chopped collard greens, salt, and black pepper. Simmer uncovered for 10 to 15 minutes until barley and lentils reach tender consistency.
08 - Taste the soup and adjust seasonings as needed. Remove and discard bay leaves before serving.
09 - Ladle soup into individual bowls and garnish with fresh parsley if desired. Serve hot with crusty whole-grain bread.
