Healing Turmeric Soup with Lentil and Farro

Batteries running low? Need a pick-me-up? Popping open an energy drink won’t last long, no no. Your well being deserves better than that. Treat your body right with a bowl of this healing soup. Feel the goodness with every spoonful.

Healing Turmeric Soup with Lentil and Farro

Let me tell you a little bit about how this soup saved my life. Well, that’s being a bit dramatic I guess, but at the time, it truly was a lifesaver. I was EXHAUSTED. I was just so damn tired.

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You guys. I can’t even begin to tell you how this soup saved me. I was drowning, and this soup brought me back to life. I know, it sounds crazy. But it was just perfect. The timing and everything.

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I’ve changed it up just a bit, to give it my own twist, but it’s packed with good for you, feel good foods. And of course, I had to top it with these garlic toasted breadcrumbs because they are everything!

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So if you need a little pick me up, or just want a little taste of heaven, make this super easy, joyful, warm your heart soup.

5.0 from 2 reviews
Healing Turmeric Soup with Lentil and Farro
Recipe Type: Soup
Serves: 4
  • 2 tablespoons olive oil
  • 1 small onion, grated (about 1 cup)
  • 1 small zucchini, grated (about 1 cup)
  • 1 cup grated carrots
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1½ teaspoons turmeric
  • ½ teaspoon cumin
  • 5 cups vegetable broth (or chicken broth)
  • ½ cup quick cook farro (I use the 10 minute farro from Trader Joes)
  • ½ cup red lentils
  • 1 cup chopped kale, stems removed
Garlic Breadcrumbs
  • 6-8 slices of french baguette, cubed
  • 1 clove garlic
  • Olive oil
  • Salt
  1. ) Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
  2. ) Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
  3. ) Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
  4. ) In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted. Serve immediately and top with the toasted breadcrumbs.

  1. This soup was delicious. I didn’t have farro, I toasted pecans with the breadcrumb mixture and topped it off with a few coconut shavings. My family loved it and ordered more!

  2. Loved it. It needed way more broth. It was so warming and I love how it had grains and lentils. I didn’t follow the breadcrumbs perfectly. Did you saw what temperature to bake then? Great soup. Thank you. So healthy!

  3. This recipe has become on of my standard recipes to cook and freeze. I skip the bread crumbs and add extra fresh greens to the bowl whenever I reheat this soup. My daughter’s friend loves it so much that I have to send some home with her every time I make it.

  4. This is an excellent and nourishing soup. It is a healthy comfort food. It has become a favorite. Thank you for sharing your recipe!

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