We tried this recipe for a plant-forward soup: https://www.bowlofdelicious.com/lentil-barley-soup/.
Our modifications: first, for the lentils we used 1/2 cup each brown lentils and French puy (gray) lentils. We also used 1/2 cup pearl barley (not quick-cook barley). We soaked the lentils and barley for 30 mins, then drained and set aside.
Second, we generally followed the recipe, but at the end of cooking, we found the soup too viscous. We added 1 additional cup of unsalted broth, for a total of 7 cups broth (we used 4 cups chicken broth, 3 cups beef broth).
Third, at the end of cooking we folded in 3 oz baby spinach (whole, not chopped), juice from 2/3 of a lemon, and 1/4 cup each chopped fresh parsley and fresh cilantro. We found the soup underseasoned, so we added 1/4 cup shredded parmesan, a few dashes (about 1/2 tsp) Worcestershire sauce, 1 tsp aged red wine vinegar, 1/4 tsp sugar, and 1.5 tsp kosher salt.
The next time, we will add 2 parmesan rinds to the broth at the same time we add the uncooked lentils and barley (before simmering for 40 mins). (Oct. 2026)
