Healing Turmeric Soup with Lentil and Farro

• 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 honestcooking.com

Ingredients

• 2 tablespoons olive oil
• 1 small onion, grated (about 1 cup)
• 1 small zucchini, grated (about 1 cup)
• 1 cup grated carrots
• 1½ teaspoons salt
• ¼ teaspoon pepper
• 1½ teaspoons turmeric
• ½ teaspoon cumin
• 5 cups vegetable broth (or chicken broth)
• ½ cup quick cook farro (I use the 10 minute farro from Trader Joes)
• ½ cup red lentils
• 1 cup chopped kale, stems removed
• 6-8 slices of french baguette, cubed
• 1 clove garlic
• Olive oil
• Salt

Directions

• ) 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.
• ) 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.
• ) 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.
• ) 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.