Ingredients
Scale
- 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.
- Category: Soup