Sprouted Lentil & Farro Soup with Cauliflower & Kale

Packed with fresh veggies, sprouted black lentils and sprouted farro, this soup is nutritious, hearty, cozy and very satisfying.
55 minutes
4 Servings
Enjoy by a fire on a cold day.

On a cold day, our go-to meal is a hearty, soul-soothing soup, and this recipe definitely fits the bill. Flavourful and nutritious, this is our version of comfort food. 

Why Sprouted Farro?

It has a mild flavour and hearty, chewy texture that never gets mushy or soggy, even the next day (sort of similar to barley). It’s a good source of protein, fibre and iron, which is a great choice for vegetarian/vegan soup. It’s also a grain that happens to cook for the same amount of time as the vegetables, so everything is cooked to perfection!

Why Cook the Sprouted Lentils Separately?

They give off a starch that needs to be rinsed off. They cook up very quickly and can be added in the soup right at the end. I know it means an extra pot, but trust me it’s worth it. Sprouted black lentils are a good source of vitamins and antioxidants, they keep an “al dente” texture that’s great for soup, and they soak up all the delicious soupy flavours.

Sprouted Lentil & Farro Soup with Cauliflower & Kale

Packed with fresh veggies, sprouted black lentils and sprouted farro, this soup is nutritious, hearty, cozy and very satisfying.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

What You'll Need:

  • ½ cup (dry) Second Spring Organic Sprouted Farro
  • ½ cup (dry) Second Spring Organic Sprouted Black Lentils
  • 1 medium onion
  • 2 cloves garlic
  • 1 tsp oil
  • 1 large carrot
  • 2 celery stalks
  • ½ head cauliflower
  • 1 can stewed tomatoes
  • 2 cups chopped kale
  • 5 cups vegetable broth
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • ¼ tsp cayenne (optional - it doesn't make it very spicy, just punches up the flavour)
  • salt and pepper to taste

How To Make It:

  • Chop onion, celery, carrot and cauliflower, and mince garlic. In a large pot, cook onion and garlic with 1 tsp oil on low-medium heat until soft, about 5 minutes.
  • Add stewed tomatoes and break up any large pieces with a spoon. Add spices, carrot, celery, cauliflower, sprouted farro and vegetable broth. Bring to a boil, then turn to low, cover and simmer for 30 minutes.
  • In a separate pot, cook sprouted lentils according to lowest recommended time on the package (they will get an additional few minutes once they're added to the soup, but they won't be mushy). Drain excess water, rinse and set aside.
  • After 30 minutes, add chopped kale and cooked lentils to the soup. Cover and simmer for an additional 5 minutes. Serve immediately, but don't burn your tongue!

Have you made this recipe? Tag @secondspringfoods on Instagram

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on email
Email