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Red Lentil Farro Sweet Potato Soup

Farro Red Lentil Sweet Potato soup

5 from 8 reviews

Ingredients

1 T Olive Oil (or other oil of your choice)

1 Medium Onion, chopped

1/2 c Chopped Celery (about 1 stalk)

1 Large Carrot, chopped

1 Large Sweet Potato (I use the Red Garnet variety), cut into cubes (2-3 cups)

1 Clove Garlic, minced

2 t Ground Cumin

1 t Garam Masala

1 t Smoked Paprika 

1 Bay leaf

7 cups Stock or water

1/2 c Farro (whole or split)

1 c Red Lentils

3-4 c Baby Spinach or Baby Kale

2 T Lime Juice

Salt and Pepper

Instructions

Saute the Vegetables

  1. In a large heavy pot (5-qt or larger), over Medium heat, heat the olive oil.  When hot, add the onion and celery.  Saute about 3 minutes, then add the carrots, continuing to saute 3-4 more minutes.  Add the garlic and when you smell it’s aroma, add the cumin, garam masala, paprika, 2 teaspoons salt and a teaspoon ground black pepper.
  2. Add the cubed sweet potatoes to the mix, stir to combine.
  3. Add 6 cups of the stock or water – the remaining cup to be added later, if needed.  Add the Bay leaf.
  4. Add the farro – if it is split farro, add the lentils at the same time.  If it’s whole farro, add the lentils 30 minutes later.
  5. Simmer until farro and lentils are fully cooked, about 30 minutes after the lentils are added.  Add the Baby Kale or spinach, simmering 5-10 minutes until ready to serve. You can simmer longer, no problem at all!
  6. Test the soup to see if you need more salt, pepper, or stock.  Adjust any other seasonings – I usually add in a bit more salt, cumin and/or Garam Masala.
  7. Just prior to serving, squeeze the juice from a lime into the soup. Serve!

Nutrition

Keywords: Red Lentil Farro Sweet Potato Soup

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