Tested till perfect Curried Mushroom Barley Lentil Soup

Curried Mushroom Barley Lentil Soup

You can make this robust soup as spicy as you like depending on the kind of curry paste you use -- mild, medium or hot.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 20


  • 1 tbsp 1tbspvegetable oil
  • 2 2large oniononions, chopped
  • 8 8cloves garlic, minced
  • 12 cups 12cupssliced mushroommushrooms, (2 lb/1 kg)
  • 2 tbsp 2tbspminced gingerroot
  • 2 tbsp 2tbspcurry paste
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 12 cups 12cupsvegetable stock or beef stock
  • 1 cup 1cupgreen lentils
  • 2/3 cup 2/3cuppot barley or pearl barley


  • 1 dollops 1dollopsYogurt, (per serving)
  • 1 tbsp 1tbspfinely chopped green onion, (per serving)
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In large pot, heat oil over medium heat; fry onions, garlic, mushrooms, ginger, curry paste, salt and pepper, stirring often, until liquid is evaporated, 10 minutes.

Add stock, 3 cups (750 mL) water, lentils and barley; bring to boil. Cover, reduce heat and simmer until lentils and barley are tender, about 1 hour. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with yogurt and green onion.

Nutritional Information Per serving: about

cal 96 pro 4g total fat 2g sat. fat 0
carb 16g fibre 3g chol 0mg sodium 479mg

% RDI:

calcium 2 iron 13 vit C 5 folate 28
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