Hearty and Healthy, Red Lentil Farro Sweet Potato Soup is savory and satisfying with a hint of smoky spice. You may just want to double the recipe!
It’s funny, isn’t it? How we live so differently from previous generations? We think we are so “modern”, so lucky, to have all of our new electronics and gadgets that make our lives… – what? Easier? We have things like computers and cellphones, whose very names our parents had never even heard when they were young. But do these things really make our lives easier? Or do they just add to the number of things we need to manage? Granted, they make certain things easier. Like researching information on a favorite topic, or communicating at once with the entire family. But I vote for #2 – it’s often just more balls in the air. And then, while we juggle all of the extra balls, the simple things in life – our quality time, our attention – are easier to fall by the wayside. So we need other ways to reclaim the quality of our lives.
That brings me to this Red Lentil Farro Sweet Potato Soup. Much like those new electronic gadgets, it contains ingredients which, until several years ago, many of us had never heard of. Farro? Red Lentils? Kale? Garam Masala? All things I’ve discovered over the past decade or so. They do make my life better. I’m hoping they make my life healthier. And this soup is a way to use these newish-to-me ingredients and make life a bit simpler.
And, just one bite of my Red Lentil Farro Sweet Potato Soup will show that these simple ingredients can come together to make something so flavorful, no one will know how super-easy it was to make. Those tender sweet potatoes and protein-packed lentils, along with some texture from the slightly chewy farro will make it feel more like a stew than a soup, or as Rachael Ray would call it, a “Stoup”. Warm spices like cumin, paprika and slightly spicy Garam Masala invite another bite, and another. SO good.
I often hear people wishing for past times they think of as the “good old days”. Possibly, that’s because people remember a time when we weren’t so “lucky” to have all the modern conveniences that can fill up our lives. And, you have to believe, they thought they were the modern ones, too, so lucky to have things like television, washer/dryers, a car in every garage. They likely also wondered why their parents were nostalgic for the simpler times of their own lives. Just like the generation that follows us will likely think we are all so “old-fashioned”.
So, with all of this in mind, I’m attempting to be more present in my own life. The way many of us are more present with our gadgets than with other people. I don’t need that cellphone in my hand all the time. And I want to enjoy family, friends, food, connections. And a bowl of good soup. Like this Red Lentil Farro Sweet Potato Soup. Enjoy!
So if you love Soup like I do, be sure to check our my Easy Chicken Tortilla Soup with Nachos, or my Smoky Lentil Soup with Sausage and Veggies, or this fantastic Vegan Moroccan Vegetable Soup!
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Red Lentil Farro Sweet Potato Soup
- Prep Time: 20 min
- Cook Time: 60-120 min
- Total Time: 1.5-2.5 hours
- Yield: 3 quarts 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
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
Saute the Vegetables
- 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.
- Add the cubed sweet potatoes to the mix, stir to combine.
- Add 6 cups of the stock or water – the remaining cup to be added later, if needed. Add the Bay leaf.
- 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.
- 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!
- 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.
- Just prior to serving, squeeze the juice from a lime into the soup. Serve!
- Serving Size: 10 oz.
Keywords: Red Lentil Farro Sweet Potato Soup
Jennifer Marolda says
I can’t even believe I made this soup, that’s how good it is. Absolutely delicious vegan soup I will be making again and again. I added one regular potato and I used black lentils. Amazing recipe.
Thanks so much, Jennifer, for taking the time to comment! I’m so glad you loved this recipe like we do! Adding the potato sounds delicious! And definitely any type of lentils will be great!
I made this and it was delicious. I mostly followed the recipe except I reduced the cook time (15 min after adding farro and then another 15-20 after adding the lentils). I used 4 cups of broth, 2 cups of water, and I did add the extra cup of water at the end. While cooking, it looked like the liquid was cooking down a lot so I put a lid partially on. I didn’t have a lime so I squeezed in the juice of one lemon at the end. I will definitely make again. Love the spice combo.
Thanks so much for stopping by to comment! I’m so happy you liked it! I agree, lentils absorb so much liquid it often needs more added! I think reducing the cooking time is also helpful for this! And, like you, I’m all about the spices! Thanks again!
I know it’s summer in Florida, but I had to make this recipe! It is fantastic!
Thanks so much, Janet! So glad you tried it! It is one of my favorites! I so appreciate your kind words! 😊☺️
Thank you for this one Laura. We went for a week away and I decided to leave the gadgets at home. OK, mobile phone was the only one I had but we survived 🙂
Ancient grains are so great to use ! It is so wonderful journey to experience vintage food ! Thank you so very much !
Sounds like a great get-away! I love the idea of leaving the tech behind! I love ancient grains, too. They have so much more flavor and texture than the ones we’ve all grown accustomed to. Thanks for visiting, Davorka!
Kelly | Foodtasia says
Laura, this soup looks perfectly delicious! I love the chewy texture of farro – one of my favorite grains. And love the combination of the sweet potatoes with a little smoky spice. Brilliant!
Thanks, Kelly! Farro is definitely my favorite grain. I truly can’t get enough. Thanks for your visit and your kind words.
David @ Spiced says
I totally agree with you about the “helpful” technological advances, Laura. Sure, they’re cool and all. I mean I can turn my lights on and off with just my voice. That’s nuts. But do we really need that? Nope. From Alexa to Siri to whatever I use with Google Home…it’s a little crazy. I totally appreciate the times when I “lose” my cell phone for a few hours on the weekend.
Switching over to this stoup, it sounds delicious! Several of those ingredients are on the new-ish to me spectrum, too…but I love them. This sounds like a great bowl of flavorful comfort food!
It definitely is comfort food season, isn’t it, David? It sounds like you, like me, have edited your version of comfort food, too. At least we can always ask Siri for a comfort food recipe if we are lacking. Thanks for your visit!
heather (delicious not gorgeous) says
this sounds so hearty and warming! perfect for this cold february weather (:
You’re so right, Heather! Soup is all I want lately with all the cold we are having. And the heartiness of this one makes it a full meal (for me at least!) . Stay warm!
Kelsie | the itsy-bitsy kitchen says
OMG this sounds amazing, Laura! I sort of feel like I’m coming down with a cold and all I want is hot soup. I’m adding the ingredients to my shopping list now!
Thanks, Kelsie. Hopefully all you have is post-vacation blues (ha!), but even if it’s something more, a lovely healthy soup couldn’t hurt! Thanks for visiting!
Yum! This red lentil farro sweet potato soup looks perfect for a cold winters day. I love the chunky vegetables. Kale in soup too is a favourite.
Thanks, Neil, glad you like it! I love a healthy soup with all the nutrition of a full meal, especially this time of year. Thanks for your visit and your kind words.
mimi rippee says
Yeah, this is pretty wonderful! I love all of the ingredients. Not a huge kale fan, but I buy baby kale or sometimes just use spinach! Lovely.
Thanks, Mimi! I used Baby Kale myself, and you’re right, Spinach would also be a great substitute, and more tender than even the baby kale! Thanks for visiting me!
Ashika | Gardening Foodie says
I love how comforting and delicious this soup looks, Laura. Right now it is 32°C / 90°F in South Africa, so I am saving this one for a colder day …I cannot wait to try and for the weather to start cooling here 🙂
Thanks, Ashika! Hope the heat subsides and you can try this soup! I imagine it’ll be, what, another month or two? I’m looking forward to some warm weather myself! But don’t we always want what we don’t have?
A fine dal type stoup and one I look forward to enjoying. A steaming bowl of your Red Lentil Farro Sweet Potato Soup and some homemade Roti flatbread to scoop it up with will make a wonderful meal.
This one will not go in an instant pot or slow cooker, but instead, it will come to life in my old cast iron dutch oven simmer away on the stovetop emitting a glorious smell. Thanks for sharing.
Thanks, Ron! I do recommend stovetop for this stoup since once you add the lentils, you can time it as you like – 20 minutes more or 2 hours more. I think Roti would be the perfect accompaniment to it, too. Wish I’d thought of that! Thanks for your visit!