Soup

180 g dry brown or green lentils, rinsed

100 g pearl barley, rinsed

200 g cremini or white mushrooms, sliced

300 g Yukon Gold or red potatoes, cut into ½-inch cubes

120 g kale, stems removed and leaves chopped

1.5 liters vegetable broth

500 ml water, plus more as needed

200 g crushed tomatoes (optional)

2 teaspoons soy sauce or tamari

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

About 1¼ teaspoons salt, then adjust

Black pepper, to taste

Directions

Heat the oil in a large soup pot. Cook the onion, carrots and celery for 5–7 minutes, until beginning to soften. Add the garlic and cook for 30 seconds.
Add the mushrooms and cook for 5–7 minutes, allowing their moisture to evaporate and the edges to brown.
Stir in the cumin, smoked paprika and thyme; cook for 30–60 seconds.
Add the lentils, barley, potatoes, broth, water, tomatoes, soy sauce and bay leaf. Bring to a boil, then reduce to a steady simmer.
Cook for 35–45 minutes, until the lentils are soft, the barley is pleasantly chewy and the potatoes are tender. Add water as needed.
Stir in the kale and cook for another 5–10 minutes. Remove the bay leaf, add lemon juice and season to taste.

Lentil, Barley, Mushroom, Kale & Potato Soup