Lentil and Farro Soup
Description
Although it's a tradition with some to eat lentils in the New Year for good luck, you can enjoy its wonderful goodness and healthiness in this soup. Serve with a crusty bread, if you wish.
Ingredients
Farro:
1 ½ c. pearled farro
salt
1 small onion, halved
1 bay leaf
drizzle extra-virgin olive oil
Soup:
1 ½ c. small lentils, lentils di Norcia
3 T. extra-virgin olive oil
1/4 lb. pancetta, finely chopped, or ‘Nduja (for spicy soup)
4 carrots, peeled and chopped
4 ribs celery with leafy tops, peeled and chopped
1 large onion, chopped (or 2 medium onions)
1 leek, quartered and chopped or thinly sliced
4 cloves garlic, crushed and chopped
2 T. rosemary, finely chopped
14 oz. can diced tomatoes
2 qt. chicken, beef or vegetable stock
1 bunch lacinto kale, stemmed and chopped
freshly grated nutmeg, to taste
Herb and Walnut Sauce:
1 c. parsley, packed
1 c. basil, packed
1 large clove garlic
1/2 c. walnuts, chopped
1 lemon, zested and juiced
1/3 c. extra-virgin olive oil
1/2 c. grated pecorino cheese
Directions
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Farro:
Rinse farro.
Bring a pot of well salted water to a boil; add farro, onion and bay leaf; cook to al dente, about 15-18 minutes; drain; drizzle with a touch of olive oil; store in an airtight container.
Soup:
Soak lentils overnight. Rinse the lentils.
Heat a large soup pot over medium-high heat with olive oil, 3 turns of the pan; add pancetta or sausage paste; stir 2 minutes. Add vegetables, garlic and rosemary to soften, cooking, partially covered, 5 minutes. Add lentils, tomatoes and stock; bring to a boil; wilt in greens; add nutmeg.
Herb and Walnut Sauce:
In a food processor, combine parsley, basil, garlic, walnuts, lemon zest and lemon juice; finely chop; stream in olive oil; pulse in cheese.
Add farro to soup. Ladle soup into shallow bowls. Serve, topped with dollops of herb and walnut sauce.
6 servings.
Prep Time
Cook Time
PT0M