Brothy Vegan Mushroom Barley Soup with Lentils

A bowl of vegetable and lentil soup with carrots, mushrooms, greens, and a spoon, next to a slice of rustic bread on a wooden surface with a white cloth.

Brothy Vegan Mushroom Barley Soup with Lentils

This hearty, warming Vegan Mushroom Barley Soup uses canned lentils and one pot for a quick and easy weeknight dinner recipe that's as healthy as it is delicious!

Course lunch, Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Healthy vegan comfort food, Hearty vegan barley soup, Lentil and mushroom stew, Plant-based mushroom soup, Vegetable broth soup recipe

Prep Time 10

Cook Time 35

Total Time 45

Calories 300kcal

Author Lauren McNeill, RD

Equipment

Large pot

Ingredients

1 tbsp olive oil
1 yellow onion diced
3 stalks celery chopped
3 large carrots diced
4 cloves garlic minced
1 tsp thyme
6 cups vegetable stock
227 g cremini mushrooms sliced
3/4 cup uncooked pearl barley
540 ml canned lentils drained and rinsed
1/2 tsp salt
1/4 tsp pepper
2 cups chopped kale
1/2 lemon juiced
1/4 cup parsley chopped

Instructions

In a large pot, heat oil over medium heat. Cook diced onion, celery, and carrots for 5–7 minutes. Add garlic, thyme, and sliced mushrooms, sauté 5 more minutes.
Pour in vegetable stock, then stir in barley and lentils. Bring to a boil.
Reduce heat, cover, and simmer 30–35 minutes until barley is tender, stirring occasionally.
Add salt, pepper, kale and lemon juice to taste. Garnish with chopped parsley and enjoy!

Notes

Storing leftovers: If you plan to have leftovers, note that the barley may soak up some of the veggie broth when storing! You can add an extra splash of vegetable broth when you're heating it up to make it more of a soup consistency, or leave it as-is for more of a stew.

Nutrition