Lentil, Barley & Mushroom Soup

50 10 servings, 1 cup (250 mL) each
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10 servings, 1 cup (250 mL) each

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Make It

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  • Heat dressing in large saucepan on medium-high heat. Add vegetables and 1 Tbsp. thyme; cook 5 to 7 min. or until onions, carrots and celery are crisp-tender, stirring occasionally. Stir in cumin; cook and stir 1 min.
  • Add broth, water, lentils and barley; bring to boil. Cover; simmer on medium-low heat 30 min. or until lentils and barley are tender.
  • Stir in remaining thyme.


Substitute your favourite wild mushrooms for some of the button or cremini mushrooms.

Special Extra

Top each serving with 2 tsp. Kraft 100% Parmesan Light Grated Cheese.


  • 10 servings, 1 cup (250 mL) each

Diet Exchange

  • 1/2 Carbohydrates
  • 1 Meat & Alternatives
  • 1 Fats

Nutrition Bonus

This satisfying hot soup provides a very high source of fibre.

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
Calories 160
% Daily Value
Total fat 4g
Saturated fat 0.4g
Cholesterol 0mg
Sodium 370mg
Carbohydrate 24g
Dietary fibre 6g
Sugars 3g
Protein 8g
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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