Mushroom, Lentil and Barley Soup

Winter is the time for warming and nourishing soups to make a comeback in the kitchen, the kind of soups that make you feel like you're being coddled and looked after — even if you had to make the soup yourself! But I like to cook and enjoy the fruits of my labor. A steaming bowl of this easy-to-make soup is just the kind that makes us feel safe and comforted on a cold day, loaded with hearty vegetables, earthy green lentils, sweet pearl barley, and plenty of home-cooked goodness in a warm and inviting mushroom broth. A meal in a bowl, especially when served with a vegetable dish.

If you are concerned about your weight, which surely effects your overall well-being and health, you should consider incorporating more vegetarian dishes into your diet, especially whole grains and legumes and of course fruits and vegetables. It is a well known fact that excess weight increases the chances of heart disease, diabetes, osteoporosis, high blood pressure and back problems, to name just a few of the hazards of excess weight. Exercise and a healthy diet are of upmost importance.

Mushroom, Lentil and Barley Soup

Recipe by Lisa Turner Published on December 7, 2011 A warm and nourishing winter comfort soup loaded lentils, barley, vegetables and mushrooms Preparation: 15 minutes Cooking time: 30 to 40 minutes Print this recipe Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 1 clove garlic, minced or crushed 1/4 teaspoon dried red chili flakes 1/4 teaspoon curry powder 1/8 teaspoon dried thyme 12 oz (350 g) white mushrooms, sliced 1 large carrot, sliced 1 large potato, chopped 1 celery stalk, chopped 3/4 cup dried green lentils, rinsed 1/2 cup pearl barley, rinsed 5 cups water or vegetable stock 1 bay leaf 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and garlic, and sauté for 2 minutes or until the onion just starts to turn translucent. Toss in the chili flakes, curry powder and thyme, and stir once to coat the onions. Turn up the heat to medium-high and add the mushrooms with a 1/4 cup of the water. Sauté for 5 minutes, then add the carrot, potato and celery, and sauté for 2 to 3 minutes. Stir in the lentils and barley, pour in the water or vegetable stock, and add the bay leaf. Bring to a low boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes or until the vegetables, lentils and barley are tender. Remove from heat, discard the bay leaf, and season with salt and pepper. Serve hot. Makes 6 servings

Other warming soups from Lisa's Kitchen:
Beet, Barley and Black Bean Soup
Sweet Potato Squash Soup with Pinto Beans and Chard
Chickpea and Cabbage Soup
Indian-Style Split Pea Soup

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