Thursday, September 6, 2012
Lentils and Farro
This concoction was based on the Farro Soup recipe in Heidi Swanson's Super Natural Every Day. Hers is an actual soup, but I added less vegetable broth to mine to make it less soupy.
The lentils and farro are a good combination, and curry powder goes well with them. Heidi's recipe calls for cooking diced sweet potato or winter squash with the onion, but I just threw in some roasted summer squash (that I had pulled from the freezer) at the end.
This makes a nice, easy vegetarian dish.
Portions are all optional, depending on your likes and dislikes.
low-sodium vegetable broth (or water)
cooked veggies to throw in (or uncooked veggies that can be sauteed with the onions)
Saute the chopped onions in extra virgin olive oil for a few minutes to soften. Stir in the curry powder (I used about a teaspoon or so), then add the lentils and farro* and vegetable broth**. Bring to a boil, then reduce the heat, cover, and simmer until the lentils and farro are done. Mix in the cooked veggies. Drizzle some olive oil on each portion when serving.
For a tangy, creamy accompaniment, thoroughly mix some course-ground or Dijon mustard into a dollop of Greek yogurt.
* Check the package directions for cooking the lentils and farro. I used pearled farro which doesn't take as long as the lentils to cook, so I added them about half-way into the lentils cooking time.
** The amount of broth depends on how soupy you want it.