Steps to Make Ultimate WFPB Spicy Mushroom Barley and Lentil Soup

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, wfpb spicy mushroom barley and lentil soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

WFPB Spicy Mushroom Barley and Lentil Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. WFPB Spicy Mushroom Barley and Lentil Soup is something which I’ve loved my entire life.

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.

To get started with this recipe, we must prepare a few components. You can have wfpb spicy mushroom barley and lentil soup using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make WFPB Spicy Mushroom Barley and Lentil Soup:

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

Add the lentils, stock, coriander, and cumin, and stir to combine. Increase the heat to high and bring to a boil. In a dutch oven or large pan, heat the olive oil over a medium heat. Add the onion, celery, carrots, and garlic.

Instructions to make WFPB Spicy Mushroom Barley and Lentil Soup:

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.

In a dutch oven or large pan, heat the olive oil over a medium heat. Add the onion, celery, carrots, and garlic. Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper. In large saucepan or soup pot, heat oil over medium heat. Add stock, water, lentils and barley to the pot and bring to boil.

So that’s going to wrap it up for this exceptional food wfpb spicy mushroom barley and lentil soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!