Description
This vibrant soup is packed with warming spices and hearty lentils. Topped with crunchy garlic breadcrumbs for extra flavor!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 small onion (237 ml) grated onion
- 1 small zucchini (237 ml) grated zucchini
- 1 cups (237 ml) grated carrots
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp turmeric
- 1/2 tsp cumin
- 5 cups (1183 ml) vegetable broth
- 1/2 cup (118 ml) quick cook farro
- 1/2 cup (118 ml) red lentils
- 1 cups (237 ml) chopped kale
- 6-8 slices french baguette
- 1 clove garlic
- Olive oil
- Salt
Instructions
- Heat the oil in a medium-sized pot over medium-high heat (about 5-6 on a stovetop scale). 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, until fragrant.
- 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 the lentils and farro are cooked through.
- Meanwhile, make the breadcrumbs: Add the bread and garlic to a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet, toss with a little olive oil and a pinch of salt, and bake at 400°F (204°C) 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 the soup immediately, topped with the toasted breadcrumbs.
Notes
- For a smoother soup, blend a portion of the cooked soup with an immersion blender before adding the kale.
- To make this soup vegan, ensure your vegetable broth is vegan-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 55
- Fiber: 10
- Protein: 15