Easiest Way to Prepare Yummy WFPB Spicy Mushroom Barley and Lentil Soup

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WFPB Spicy Mushroom Barley and Lentil Soup. Instructions to make WFPB Spicy Mushroom Barley and Lentil Soup: Water saute the Onion, jalapeno, celery, and carrots. Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top.

WFPB Spicy Mushroom Barley and Lentil Soup Add the barley and lentils and stir so they are coated with oil. Mix in the vegetable broth, potatoes and. Cover with water, then add barley and lentils. You can cook WFPB Spicy Mushroom Barley and Lentil Soup using 16 ingredients and 3 steps. Here is how you cook that.

Ingredients of WFPB Spicy Mushroom Barley and Lentil Soup

  1. It's of Med. Onion chopped.
  2. Prepare 2 of celery stalks sliced.
  3. Prepare 2 of carrots sliced.
  4. It's 2 of jalapenos sliced seeds left intact.
  5. You need 16 oz of sliced mushrooms.
  6. Prepare 2 cloves of garlic minced.
  7. You need 4 cups of kale.
  8. You need 1/2 tsp of rosemary.
  9. You need 1/2 tsp of oregano.
  10. Prepare 1/2 tsp of basil.
  11. You need 2 of bay leaves.
  12. You need 1 tsp of ground turmeric.
  13. It's 1 tsp of crushed chipotle chili (or red pepper).
  14. It's 1/2 cup of pearl barley.
  15. You need 1/2 of of brown lentils.
  16. It's 6 cups of low sodium vegetable broth.

Then, using a hand blender, partially puree so the soup is thick and chunky. In a dutch oven or large pan, heat the olive oil over a medium heat. Add the onion, celery, carrots, and garlic. DIRECTIONS In large saucepan or soup pot, heat oil over medium heat.

WFPB Spicy Mushroom Barley and Lentil Soup step by step

  1. Water saute the Onion, jalapeno, celery, and carrots. After about 5 minutes add the garlic and mushrooms..
  2. Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top..
  3. Set the pressure cooker for 20 minutes high pressure. When it's done let it naturally release..

Saute onion, garlic, carrot, celery, thyme, marjoram and. Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and. Stir in chopped parsley before serving. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish!