Curried Mushroom Barley Lentil Soup

Author: Canadian Living

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

  • Portion size 20 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 8 cloves garlic minced
  • 12 cups sliced mushrooms (2 lb/1 kg)
  • 2 tablespoons minced gingerroot
  • 2 tablespoons curry paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 cups vegetable stock
  • 12 cups beef stock
  • 1 cup green lentils
  • 2/3 cups pot barley
  • 2/3 cups pearl barley
Garnish:
  • 1 dollops Yogurt (per serving)
  • 1 tablespoon finely chopped green onion (per serving)

Method

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 facts <b>Per serving:</b> about

  • Sodium 479 mg
  • Protein 4 g
  • Calories 96.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 16 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Mushroom Barley Lentil Soup

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