Farro, Lentil, and Vegetable Soup - alive magazine

Name: Farro, Lentil, and Vegetable Soup - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 1 1/2 cups (350 mL) finely diced onion; 2 cups (500 mL) finely diced leek; 1/4 cup (60 mL) French (Puy) lentils; 1 Tbsp (15 mL) fresh thyme leaves; 4 cups (1 L) low-sodium vegetable stock; 2 cups (500 mL diced peeled carrots; 1 cup (250 mL) pre-cooked farro; 1 cup (250 mL) finely chopped Swiss chard or spinach; 1/4 tsp (1 mL) salt; 1/2 tsp (2 mL) freshly ground black pepper; 1 Tbsp (15 mL) lemon zest, divided, for garnish (optional); 1 Tbsp (15 mL) fresh chervil or tarragon, divided, for garnish (optional)

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Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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