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.
Have you made this recipe? Tag @secondspringfoods and #eatsprouted