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December 1, 2009

Day 309: Barley Mushroom Lentil Soup

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Makes 8-10 servings


9 cups water + 5 beef or vegetable bouillon cubes
4 cups sliced fresh mushrooms
3/4 cup uncooked barley
3/4 cup dried lentils
1/4 cup dried onion flakes
3 garlic cloves, minced
1 tsp thyme
1/4 tsp sage
3 bay leaves
1 tsp dried basil
1/2 tsp pepper
Salt to taste

Dissolve the bouillon cubes in the water and add to slow cooker. Add in mushrooms, barley, lentils, onion, bay leaves and garlic to the slow cooker. Cover and cook on LOW for 7 hours (until barley and lentils are tender). Add in thyme, sage, basil, pepper and salt. Cover and cook for 1 hour on LOW. Remove bay leaves and serve. Makes 8 servings.

Review:

I loved this soup. It was good the night I ate it and then for my subsequent lunches the next few days. The barley gave it a chewy texture. This is a very healthy recipe and it keeps you full too. 4 stars.
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12 Comments Filed Under: 6 or More Hours, All Recipes, Beans, Healthy, Meatless, Soups, Slow Cooker Tagged With: 4 stars, All Posts

Recommendations

Comments

  1. Lizzie says

    February 11, 2014 at 5:47 pm

    Would onion powder work instead of flakes? If so, how much should I add? Also, would a 4-quart crockpot work? Thanks, this looks delicious!!

    Reply
    • [email protected] says

      February 11, 2014 at 6:05 pm

      Hi Lizze, I'd add in 1 tsp of onion powder. Yes, I bet a 4 quart could be perfect! Good luck!

      Reply
  2. Anonymous says

    January 21, 2014 at 9:23 pm

    This looks amazing. I have 3 questions: First, can I use regular brown lentils, instead of green? Second, in your photo, there is something in the soup that looks like black beans (or maybe mushrooms that have been sauteed in a frying pan). What are they? Third, I have a quart container of of veg broth. Is there any reason why I can't use that, instead of water and bullion? Thanks in advance!

    Reply
    • [email protected] says

      January 22, 2014 at 6:25 pm

      1. yes you can use whatever kind of lentils you want
      2. mushrooms, they weren't cooked beforehand…that's just what they look like after they cooked in the crockpot
      3. sure use the veg broth! make sure to season to taste at the end. Good luck!

      Reply
  3. Sara VanDeMark says

    January 10, 2014 at 2:55 am

    What kind of mushrooms did you use?

    Reply
    • [email protected] says

      January 10, 2014 at 4:45 am

      Just regular white button mushrooms!

      Reply
  4. [email protected] says

    November 12, 2013 at 4:56 am

    momou18, I would use long grain brown rice! It would work terrific.

    Reply
  5. momou18 says

    November 11, 2013 at 6:20 pm

    This sounds delicious! I am gluten free and need a substitute for the barely. What would you suggest?

    Reply
  6. [email protected] says

    September 24, 2013 at 6:52 pm

    Tara, I used green lentils!

    Reply
  7. Tara says

    September 22, 2013 at 10:48 pm

    When you made this did you use red lentils or green lentils? looks great, cant wait to try it!

    Reply
  8. Karen says

    December 6, 2012 at 5:49 am

    so glad you liked it Bruno!

    Reply
  9. bruno lorgues says

    December 6, 2012 at 5:41 am

    Prepared this last night for a family get-together and they absolutely loved it. All your hard work is worth it when you see your family enjoying what you've fixed for them. Thanks for the wonderful recipe.

    Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
Karen
 

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