Farro & Lentil Soup

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Farro & Lentil Soup

Yield 6-8

Author Chef Arlene Jacobs

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Serve warm with your favorite hearty bread.

Ingredients

• 1 box of vegetable broth
• 1 onion roughly chopped
• 1 whole sprig of rosemary
• 2 cups of water
• ½ teaspoon miso paste
• 2 peeled and chopped carrots
• 1 diced garlic clove
• 1 tbs rice vinegar
• 1 cup of dry lentils (soaked) or 1 can of lentils
• 1 bag Trader Joes - 10 minute farro
• 1 small jalapeno chopped (optional)
• 1 tbsp honey
• ¼ cup almond milk
• 2 cups of de-stemmed and roughly chopped kale
• 2 tbsp olive oil
• Salt and pepper

Instructions

Method

1. Bring a large soup pot over high heat with 2 tbs olive oil
2. Once hot, Add the chopped onion, garlic farro and lentils and saute until farro begins to brown slightly and the garlic and onions are aromatic.
3. Add salt and pepper
4. Add broth, water, rice vinegar and miso paste and bring to a boil
5. Reduce heat and add chopped carrots, jalapeno and rosemary
6. Simmer on low for 20 minutes
7. Add almond milk (or coconut milk) honey and kale and simmer for another 5 minutes

Notes

Use farmers market or fresh and local vegetables, if possible.