WFPB Spicy Mushroom Barley and Lentil Soup

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, wfpb spicy mushroom barley and lentil soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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.

WFPB Spicy Mushroom Barley and Lentil Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. WFPB Spicy Mushroom Barley and Lentil Soup is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. 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. Get Med. Onion chopped
  2. Make ready 2 celery stalks sliced
  3. Get 2 carrots sliced
  4. Take 2 jalapenos sliced seeds left intact
  5. Make ready 16 oz sliced mushrooms
  6. Get 2 cloves garlic minced
  7. Make ready 4 cups kale
  8. Take 1⁄2 tsp rosemary
  9. Get 1⁄2 tsp oregano
  10. Get 1⁄2 tsp basil
  11. Make ready 2 bay leaves
  12. Prepare 1 tsp ground turmeric
  13. Get 1 tsp crushed chipotle chili (or red pepper)
  14. Make ready 1⁄2 cup pearl barley
  15. Make ready 1⁄2 of brown lentils
  16. Take 6 cups low sodium vegetable broth

WFPB Spicy Mushroom Barley and Lentil Soup is something that I have loved my entire life. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. There is nothing more satisfying than a warm hearty and delicious soup when it's cold outside. This soup is versatile (add whatever veggies you have lying around), easy and nutritious.

Steps 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.

There is nothing more satisfying than a warm hearty and delicious soup when it's cold outside. This soup is versatile (add whatever veggies you have lying around), easy and nutritious. Adding both barley and lentils makes this more nutritionally complete for the veggies out there, but feel free to just use one or the other if you'd prefer. Heat the water in a soup pot over medium heat. Add the lentils, stock, coriander, and cumin, and stir to combine.

So that’s going to wrap it up with this special food wfpb spicy mushroom barley and lentil soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!