Sprouted Lentil & Farro Soup with Cauliflower & Kale

Name: Sprouted Lentil & Farro Soup with Cauliflower & Kale
Prep time: 15 min
Cook time: 40 min
Ingredients: ½ cup (dry) Second Spring Organic Sprouted Farro (Emmer); 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

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.

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