Slow Cooker Mushroom, Barley, and Lentil Soup
This Crockpot Mushroom, Barley, and Lentil Soup combines earthy mushrooms, nutty barley, and hearty lentils in a simple, one-pot meal that delivers both flavor and nutrition. Perfect for chilly days, this soup utilizes the slow cooking method to enhance flavors and textures while being packed with fiber and plant-based protein. It’s an effortless meal that offers a comforting and nutritious experience, making it an ideal choice for both busy weeknights and relaxed weekends.
Ingredients
- 6 cups vegetable broth
- 1 cup water
- 3 large carrots chopped
- 2 stalks celery chopped
- 1 medium onion diced
- 4 cloves garlic minced
- ¾ cup pearled barley
- ¼ cup brown or green lentils
- 16 oz button mushrooms chopped
- 2 bay leaves
- 1 tsp thyme
- 1 ¼ tsp salt or to taste
- Freshly ground black pepper
Instructions
- Combine all ingredients in a crockpot.
- Set the crockpot on high and cook for approximately 3 hours, or until the barley and lentils are tender and the vegetables are soft.
- Remove the bay leaves and adjust seasoning with salt and pepper according to your preference.
Nutrition
Calories: 175kcalCarbohydrates: 36.9gProtein: 7.7gFat: 0.8gSaturated Fat: 0.2gSodium: 1085.6mgFiber: 7.4gSugar: 6.6gCalcium: 46mgIron: 1.9mg
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