Coconut Mushroom Barley Soup with Potatoes and Lentils

This soup is so hearty and thick, it's actually more like a stew! If you're looking for something to satisfy your hunger and warm you through and through, this is it! Loaded with vegetables, grains, and legumes, you can also add chopped kale to make it more green. The coconut milk makes it a little creamy and adds a very subtle sweetness to the soup that's delicious! You can make this gluten-free by substituting brown rice for the barley. 

Ingredients

• Oil spray
  
• 1 medium onion, diced
  
• 1 clove garlic, minced or crushed
  
• 24 oz. baby bella or white mushrooms, sliced
  
• 1 large carrot, sliced
  
• 1 large celery stalk, diced
  
• 1 large sweet potato or yam, diced
  
• 1 cup dried lentils, rinsed
  
• 1 cup pearl barley, rinsed (*or gluten-free: 1 cup brown rice, rinsed)
  
• 1 14 oz can diced tomatoes with juice
  
• 1 14 oz can coconut milk (or light coconut milk)
  
• 2 cups water
  
• Sea salt and pepper to taste
  

Preparation

1. Spray a light coat of oil on a no-stick skillet and sauté the onion over medium heat until brown (add water to barely cover the bottom of the skillet as needed to prevent sticking or burning). 
   
2. Add minced garlic, and stir in with the onions. 
   
3. Add sliced mushrooms and sauté for 5 minutes.
   
4. Add the carrot, potatoes, and celery, and sauté for 2-3 minutes. 
   
5. Stir in the lentils and barley*
   
6. Add the remaining ingredients and bring to a boil, then simmer, covered, over low for 20-30 minutes, or until the vegetables, lentils, and barley are tender.
   
7. Remove from heat and serve hot. 
   

*Gluten-Free Preparation

1. Place the brown rice and 2 cups of water to a large stock pot and bring to a boil.
2. Simmer, covered, over low for 20 minutes.
3. Meanwhile, spray a light coat of oil on a no-stick skillet and sauté the onion over medium heat until brown (add water to barely cover the bottom of the skillet as needed to prevent sticking or burning). 
   
4. Add minced garlic, and stir in with the onions. 
   
5. Add sliced mushrooms and sauté for 5 minutes.
6. Add the carrot, potatoes, and celery, and sauté for 2-3 minutes and set aside.
7. After the rice has simmered for 20 minutes, add the sautéed vegetables and all remaining ingredients, and bring to a boil
8. Simmer, covered, over low for 20-30 minutes, or until the vegetables, lentils, and brown rice are tender.
9. Remove from heat and serve hot. 
   

Variations

• Substitute 1 cup red wine for 1 cup of the water.
  
• Sauté a diced pasilla pepper with the onions.
  
• Add an extra 1-2 cups of water or 14 oz can of coconut milk for more broth.
  
• Add 2 tablespoons of your favorite salsa.
  
• For added greens, stir in chopped kale and wilt just before serving.