CHEF JEFF — ONE BYTE AT A TIME: Farro-Lentil SoupMeat-eaters and nonmeat-eaters will enjoy this dish.
By: Herald Staff Report,
Meat-eaters and nonmeat-eaters will enjoy this dish.
2 tablespoons extra-virgin olive oil, plus more for serving
2 large yellow onions, chopped
1 cup peeled, diced sweet potato or winter squash
1 tablespoon plus 2 teaspoons Madras curry powder
2/3 cup semipearled farro
1¼ cups green or black lentils, picked over
6 to 7 cups vegetable broth
1 cup Greek-style yogurt
Grated zest and juice of ½ lemon, or to taste
Heat oil in pot over medium-high heat. Stir in onions, sweet potato. Add big pinch of salt. Saute until onions soften a bit. Add curry powder; stir until onions, sweet potatoes are coated, curry is fragrant. Add farro, lentils, broth. Bring to boil, lower heat, simmer, covered, for 25 minutes. (If using whole farro, increase cooking time to 50 minutes.) Taste, season with more salt, if needed. Mix yogurt, lemon zest, juice, ¼ teaspoon salt. Top each bowl of soup with dollop of lemon yogurt, drizzle of olive oil.
Yield: Serves 8.
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