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

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.

Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Heat a large soup pot over medium heat and add your oil (or water). Add your pressed garlic, ginger, shiitakes, curry paste, and salt and cook. You can have WFPB Spicy Mushroom Barley and Lentil Soup using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of WFPB Spicy Mushroom Barley and Lentil Soup

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

In large saucepan or soup pot, heat oil over medium heat. Add stock, water, lentils and barley to the pot and bring to boil. In a dutch oven or large pan, heat the olive oil over a medium heat. Add the onion, celery, carrots, and garlic.

WFPB Spicy Mushroom Barley and Lentil Soup instructions

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..

Cover with water, then add barley and lentils. Then, using a hand blender, partially puree so the soup is thick and chunky. Heat oil in a large pan over medium heat. Add water, lentils, tomato sauce, salt and barley. Heat the oil in a large soup pot over medium heat.