Lentil & Farro Soup

This soup is what I like to call a stealth recipe. You read it over, take a look at the ingredient list, and you're like, okay, that sounds pretty good. Just pretty good, not amazing. But then you make it... and you are utterly SHOCKED at how delicious and flavorful it is. This recipe is kinda like that. Stealthy. It seems humble at first glance, but the combination of chewy farro, aromatic curry, lemony yogurt, and those occasional sweet bursts of sweet potato combine into something awesome that's soon to be one of your new favorite soups.

Lentil & Farro Soup
From Super Natural Every Day
  • 2 tablespoons olive oil
  • 2 large yellow onions, chopped
  • 1 cup peeled and diced sweet potato or winter squash
  • Sea salt
  • 1 tablespoon + 2 teaspoons Indian curry powder
  • 2/3 cup whole or semi-pearled farro
  • 1 1/4 cups lentils, picked over and rinsed
  • 6 to 7 cups vegetable broth or water
  • 1 cup plain yogurt or Greek-style yogurt, or creme fraiche
  • Grated zest and juice of 1 lemon
Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and saute until the onions soften a bit, a couple of minutes. Add the curry powder and stir until the onions and sweet potatoes are coated and the curry is fragrant, a minute or so. Add the farro, lentils, and 6 cups of the broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 50 minutes, or until the farro and lentils are cooked through. (If you're using semi-pearled farro, the cooking time is about 25 minutes.) Taste and season with more salt if needed; how much you'll need depends on the saltiness of your broth. Don't under-salt; the soup will taste flat.

While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and about 1/4 teaspoon of salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.