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Healing Turmeric Soup with Lentil and Farro

Healing Turmeric Soup with Lentil and Farro

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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.

Healing Turmeric Soup with Lentil and Farro 3

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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Healing Turmeric Soup with Lentil and Farro 2

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.

Healing Turmeric Soup with Lentil and Farro

Laney Schwartz
5 from 2 votes
Course Soup
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion grated (about 1 cup)
  • 1 small zucchini grated (about 1 cup)
  • 1 cup grated carrots
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon cumin
  • 5 cups vegetable broth or chicken broth
  • 1/2 cup quick cook farro I use the 10 minute farro from Trader Joes
  • 1/2 cup red lentils
  • 1 cup chopped kale stems removed

Garlic Breadcrumbs

  • 6-8 slices of french baguette cubed
  • 1 clove garlic
  • Olive oil
  • Salt

Instructions
 

  • ) 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.
  • ) 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.
  • ) 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.
  • ) 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.

 

View Comments (6)
  • 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!

  • 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!

  • 5 stars
    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.

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