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Ingredients1 h 5 m servings 355
Original recipe yields 4 servings
- 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.
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- Cook's Notes:
- If you don't have farro, kamut grain can be substituted. Substitute coconut oil for the olive oil if preferred.
- Use 5 cups vegetable broth if you'd like a more soup-like consistency.
Per Serving: 355 calories; 9.3 54.9 16.7 0 1089 Full nutrition
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