Farro Lentil Soup Recipe 485 Food

HEALING TURMERIC LENTIL AND FARRO SOUP

Steps:

• Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
• Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
• Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
• In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted then squeeze some fresh lemon juice and stir. Serve immediately and top with the toasted breadcrumbs.

FARRO AND LENTIL MASALA

Steps:

• Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
• Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

TUSCAN FARRO SOUP

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

FARRO LENTIL SOUP RECIPE - (4.8/5)

Steps:

• Heat oil in a large soup pot over medium heat. Stir in the onions and squash. Add a pinch of salt and saute until the onions soften a bit. Add the curry powder and stir until squash and onions are coated and the curry is fragrant. Add the farro, lentils and vegetable broth. Bring to a boil, lower heat and simmer covered for 30 - 45 minutes or until farro is soft. Stir together the lemon juice, zest and yogurt and add a pinch of salt. Serve each bowl of soup with a dollop of the lemon yogurt.

FARRO AND LENTILS WITH JAMMY ONIONS

Steps:

• Bring a medium saucepan of water to a boil. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon. In a large Dutch oven or skillet, heat the olive oil, onions, lemon peel and red-pepper flakes over medium. Season with salt and pepper, and cover. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat.
• Once the water's boiling, add the lentils and farro and simmer, uncovered, until al dente, 15 to 20 minutes. Drain in a colander, rinse under cold water until cool, shake very dry, and season with salt.
• Pluck out the lemon peel from the onions and coarsely chop. Add the chopped peel, farro and lentils to the onions. Stir to combine, then add lemon juice, to taste, about 2 to 4 tablespoons. Season to taste with salt and pepper.

BAKED FARRO WITH LENTILS, TOMATO AND FETA

Steps:

• Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
• While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
• Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
• Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)