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Lentil farro soup
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5 from 2 votes

Lentil and farro soup

A delicious soup high in flavor and nutrients. Make a big batch and freeze in individual servings for a quick grab meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish, Soup
Cuisine: Italian, Mediterranean
Diet: Vegan
Keyword: carrot, celery, easy, farro, lentils, tomato, vegan
Servings: 10
Calories: 179kcal
Author: Veronique Eichler

Ingredients

Instructions

  • If using a can of whole San Marzano tomatoes, drain the liquid into a bowl and reserve. Dice the tomatoes on a cutting board and add them to the reserved liquid.
  • Chop onion, carrots and celery.
  • In a large Dutch oven or stock pot, heat the olive oil until shimmering.
  • Add the onion, carrots, and celery, and cook, stirring often until the vegetables have softened, about 5 minutes.
  • Mince the garlic and add. Continue to cook a minute or two.
  • Add the remaining ingredients except the last 3 (spinach, lemon juice and parsley) and bring to a boil.
  • Reduce the heat to a simmer, and continue to cook for about 25 minutes until the lentils are tender but still hold their shape.
  • Add the spinach and stir until wilted. Stir in the lemon juice. Save a tablespoon of parsley for garnish, stir the rest into the soup.
    lentil and farro soup
  • Taste and adjust seasoning with salt and pepper as needed.
  • Serve topped with parsley and garnish of choice (fresh basil, Parmesan shavings, a teaspoon of pesto, pine nuts...)

Nutrition

Calories: 179kcal | Total Carbohydrate: 26g | Protein: 7g | Total Fat: 6g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 446mg | Dietary Fiber: 9g | Total Sugars: 5g | Vitamin A: 3318IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg | Includes Added Sugar: 0g