Wondering why this is not a pasta post? Don’t worry. That’s coming. But first, let’s talk detox. Because after all of the delicious pasta, wine, gelato, panini, and more…I was CRAVING this soup when we got home. Turmeric is one of my favorite antioxidant ingredients. And, it’s October, so from here on out I’m all about cooking things in pots.
This soup is pretty hearty with farro and red lentils. It’s completely vegetarian, and is topped with toasted breadcrumbs, because carbs. Bonus: the leftovers make perfect weekday lunches!
The original recipe for this soup can be found over at Life is but a Dish!
- 2 tablespoons olive oil
- 3-4 cloves of garlic, minced
- 1 small onion, grated
- 1 small zucchini, grated
- 1 cup carrots, grated
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cumin
- 5 cups vegetable broth
- 1/2 cup quick cook farro
- 1/2 cup red lentils
- 1 cup chopped kale, stems removed
- 6 slices of french baguette, cubed
- 1/2 teaspoon crushed red pepper
- Heat the oil in a medium sized pot over medium/high heat. Add the garlic, 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. 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. Pulse bread in a food processor to create 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. (Side note: I totally got lazy with this and toasted a piece of fresh wheat bread and created crumbs by hand. Either works. Just make sure to save some bread for dipping!)
- Right before the soup finishes cooking, add in the chopped kale and stir until wilted. Serve immediately and top with the toasted breadcrumbs and crushed red pepper.