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

Steps

1. Farro:
2. Rinse farro.
3. 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.