Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This farro and lentil masala is a hearty and satisfying vegan dish with just a bit of spice.

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Recipe Summary

cook:
50 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

355 calories; protein 16.7g; carbohydrates 54.9g; fat 9.3g; sodium 1088.7mg. Full Nutrition
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