Curried Mushroom Barley Lentil Soup with Spinach
Total time
Website: WhatTheHeckDoIEatNow.com
Serves: 6
- 1 tbsp canola oil (or use water to saute)
- 2 onions, chopped
- 8 cloves of garlic, pressed
- 2 cups dried shiitakes, soaked in water for 10 minutes and then drained
- 2 tbsp ginger, grated
- 2 tbsp Patak's Mild Curry Paste
- 1 tsp salt
- 6 cups vegetable broth
- 8 cups water
- 1 cup dried brown lentils, rinsed and drained
- ⅔ cup pearl barley
- 2 cups chopped spinach
- pepper to taste
- green onions to garnish (optional)
- Heat a large soup pot over medium heat and add your oil (or water).
- Add your chopped onions and cook for about 5 minutes.
- Add your pressed garlic, ginger, shiitakes, curry paste, and salt and cook for another 2 minutes.
- Add your broth, water, lentils and barley and bring it to a boil.
- Cover, reduce heat and simmer for about an hour until lentils and barley are both tender.
- Add your chopped spinach and allow it to sit for about 5 minutes to wilt.
- Add pepper to taste.
- Garnish with green onions if you'd like!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/10/13/curried-mushroom-barley-lentil-soup-with-spinach/
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