Hi, I am Elise. Today, we’re going to prepare wfpb spicy mushroom barley and lentil soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
WFPB Spicy Mushroom Barley and Lentil Soup Recipe
WFPB Spicy Mushroom Barley and Lentil Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. WFPB Spicy Mushroom Barley and Lentil Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook wfpb spicy mushroom barley and lentil soup using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make WFPB Spicy Mushroom Barley and Lentil Soup:
- Prepare Med. Onion chopped
- Make ready 2 celery stalks sliced
- Make ready 2 carrots sliced
- Make ready 2 jalapenos sliced seeds left intact
- Make ready 16 oz sliced mushrooms
- Take 2 cloves garlic minced
- Take 4 cups kale
- Take 1/2 tsp rosemary
- Prepare 1/2 tsp oregano
- Prepare 1/2 tsp basil
- Get 2 bay leaves
- Make ready 1 tsp ground turmeric
- Prepare 1 tsp crushed chipotle chili (or red pepper)
- Get 1/2 cup pearl barley
- Make ready 1/2 of brown lentils
- Get 6 cups low sodium vegetable broth
Steps to make WFPB Spicy Mushroom Barley and Lentil Soup:
- Water saute the Onion, jalapeno, celery, and carrots. After about 5 minutes add the garlic and mushrooms.
- 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.
- Set the pressure cooker for 20 minutes high pressure. When it’s done let it naturally release.
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