Barley, lentil, kale and mushroom soup

gluten free?

For the gluten free version, replace the barley with quinoa, millet, rice or prepare the soup with diced potatoes.

Summer went by so quickly and it makes me a little sad.
Here in the Netherlands, the weather is not the friendliest. I love this country, but each year I have a really hard time surviving the fall / winter period.
A little consolation is the fact that autumn is the perfect time for soups, which I, as you probably know, adore! A few days ago, while making my vegetable stew, I got an idea for an amazing soup – so here it is – barley, lentil, kale and mushroom soup. Very satisfying, easy to make and what’s important, healthy!

Barley, lentil and mushroom soup recipe

Barley, lentil, kale and mushroom soup

Very satisfying, easy to make and not to mention, healthy!
Servings 4 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • medium size cooking pot
  • fine sieve


  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 2 cloves garlic minced or finely grated
  • 2 cups chanterelle mushrooms cut in half if needed
  • 2 cups white mushrooms sliced
  • 2 cups chestnut mushrooms sliced
  • 6 dried porcini mushrooms
  • ½ cup dry white wine
  • 1 handful kale chopped
  • fresh parsley to serve
  • 1 cup barley rinsed
  • cup brown lentils rinsed
  • 6 cups vegetable broth or water
  • tsp chili flakes or to taste
  • salt to taste
  • freshly ground pepper generous amount, to taste


  • Prepare the ingredients : cut the onion and carrot into very small cubes ; mince garlic cloves; chop kale and parsley; slice the mushrooms; rinse barley and lentils under cold water using a fine sieve. Get your spices ready and set everything aside
  • Warm the olive oil in a pot over medium heat
  • Once warm, add the onion and the carrots - cook stirring often until soft
  • Follow with garlic, chili and mushrooms
  • Cook for a couple of minutes, stirring,  then pour in the wine
  • Wait for the alcohol to evaporate and pour the broth over the mushrooms
  • Add barley, lentils, dried porcini and kale
  • Season to taste with salt, pepper, chili flakes and cook over low heat for 15 - 20 minutes
  • Serve with chopped parsley and bread, drizzled with good, cold pressed  olive oil 


For the gluten-free version - replace the barley with quinoa, millet, rice or prepare a version with diced potatoes.
Keep the soup covered in the refrigerator for up to 3 days or freeze for up to a month.
Nutritional value - portion, without bread
187 kcal | Carbohydrates 22 g | Protein 7 g | Fat 5 g | Fiber 4 g
Calories: 187kcal
Course: Soup
Keyword: barley, chantarelle, gluten free option, mushrooms, Quick & Easy, whole grains

Barley, lentil and mushroom soup

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Cooked with by Magdalena Wrona.
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