WFPB Spicy Mushroom Barley and Lentil Soup
WFPB Spicy Mushroom Barley and Lentil Soup

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, wfpb spicy mushroom barley and lentil soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

WFPB Spicy Mushroom Barley and Lentil Soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. WFPB Spicy Mushroom Barley and Lentil Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

Water saute the Onion, jalapeno, celery, and carrots. Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top. WFPB Spicy Mushroom Barley and Lentil Soup step by step.

To get started with this recipe, we have to prepare a few ingredients. You can cook wfpb spicy mushroom barley and lentil soup using 16 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make WFPB Spicy Mushroom Barley and Lentil Soup:
  1. Take Med. Onion chopped
  2. Take 2 celery stalks sliced
  3. Prepare 2 carrots sliced
  4. Prepare 2 jalapenos sliced seeds left intact
  5. Take 16 oz sliced mushrooms
  6. Prepare 2 cloves garlic minced
  7. Make ready 4 cups kale
  8. Prepare 1/2 tsp rosemary
  9. Take 1/2 tsp oregano
  10. Take 1/2 tsp basil
  11. Make ready 2 bay leaves
  12. Take 1 tsp ground turmeric
  13. Make ready 1 tsp crushed chipotle chili (or red pepper)
  14. Make ready 1/2 cup pearl barley
  15. Prepare 1/2 of brown lentils
  16. Get 6 cups low sodium vegetable broth

WFPB Spicy Mushroom Barley and Lentil Soup instructions. Water saute the Onion, jalapeno, celery, and carrots. Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top.

Steps to make WFPB Spicy Mushroom Barley and Lentil Soup:
  1. Water saute the Onion, jalapeno, celery, and carrots. After about 5 minutes add the garlic and mushrooms.
  2. Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top.
  3. Set the pressure cooker for 20 minutes high pressure. When it's done let it naturally release.

Pour in the six cups of vegetable broth and add the seasonings. Add the kale at this point and put the Bay leaves on top. When it's done let it naturally release.. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. In large saucepan or soup pot, heat oil over medium heat.

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