Curried Mushroom Barley Lentil Soup with Spinach
Prep time
Cook time
Total time
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)
  1. Heat a large soup pot over medium heat and add your oil (or water).
  2. Add your chopped onions and cook for about 5 minutes.
  3. Add your pressed garlic, ginger, shiitakes, curry paste, and salt and cook for another 2 minutes.
  4. Add your broth, water, lentils and barley and bring it to a boil.
  5. Cover, reduce heat and simmer for about an hour until lentils and barley are both tender.
  6. Add your chopped spinach and allow it to sit for about 5 minutes to wilt.
  7. Add pepper to taste.
  8. Garnish with green onions if you'd like!
Recipe by WHAT the HECK do I eat NOW at