Lentil, Split-Pea & Barley Soup
A hearty, nourishing soup combining lentils, split peas, and pearl barley with warming spices. Topped with sauteed mushrooms, this is cozy comfort food that is naturally high in protein and fiber.
Ingredients
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 tsp dried thyme or 1 tsp fresh, chopped
- 1 cup dry lentils, rinsed
- 1 cup dried split peas, rinsed
- 1 cup pearl barley, rinsed
- 6-8 cups vegetable broth (start with 6, add more as needed)
- 1-2 tsp ground cumin
- Salt and pepper to taste
- 4 oz mushrooms
- 1-2 tbsp olive oil
Instructions
- 1Saute the aromatics
Heat 1-2 tbsp olive oil in a large pot over medium heat. Add onion and saute for 5-7 minutes until fragrant and slightly softened. Add garlic and cook for 30 seconds.
- 2Add grains and legumes
Add lentils, split peas, barley, thyme, and cumin. Stir to combine. Pour in 6 cups vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover partially.
- 3Simmer until tender
Simmer for 45-50 minutes, stirring occasionally, until legumes and barley are tender. Add more broth if needed for desired consistency. Season with salt and pepper.
- 4Top with mushrooms and serve
Clean and slice mushrooms and saute in olive oil until golden. Serve soup hot, topped with sauteed mushrooms.
