Healing Turmeric Lentil & Farro Soup

• Vegan

• Produce

  • 1 cup Carrots
  • 1 clove Garlic
  • 1 cup Kale
  • 1 Onion, grated (about 1 cup, small
  • 1/2 cup Red lentils
  • 1 Zucchini, grated (about 1 cup, small

• Canned Goods

  • 5 cups Vegetable broth

• Pasta & Grains

  • 1/2 cup Quick cook farro

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 Salt
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 6 slices French baguette

Found on lifeisbutadish.com

Ingredients

• 2 tablespoons olive oil
• 1 small onion, grated (about 1 cup)
• 1 small zucchini, grated (about 1 cup)
• 1 cup grated carrots
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon cumin
• 5 cups vegetable broth (or chicken broth)
• 1/2 cup quick cook farro (I use the 10 minute farro from Trader Joes)
• 1/2 cup red lentils
• 1 cup chopped kale, stems removed
• 6-8 slices of french baguette, cubed
• 1 clove garlic
• Olive oil
• Salt

Directions

• 1) Heat the oil in a medium sized pot over medium/high heat. 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. You should start to smell the spices toasting. 2) 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 lentils and farro are cooked through. 3) Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in 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. 4) In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted. Serve immediately and top with the toasted breadcrumbs.