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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.
2 thoughts on “Sprouted Lentil & Farro Soup with Cauliflower & Kale”
Loved this recipe. It came together very fast. I substituted sweet potato for the cauliflower and it was Great.The chewy nature of the farro added a delightful ‘texture surprise’! This was the perfect meal after a busy October day. Thank you.
Thank you for sharing Liliane! So glad you enjoyed the recipe, the swap for sweet potatoes sounds delicious.