…with lentils, farro, kale and love!
Welcome to stew heaven! A place I like to hang out 🙂 This is a really basic stew that has the substantial goodness of sweet potatoes (but of course!), other veggies for added heartiness, amazing protein from lentils and farro (a whole grain too!) and incredibly delicious and anti-inflammatory spices like turmeric and cumin!
- Makes: a huge pot of soup! Usually lasts two of us a week (also really good to freeze stew/soup for a day when you don’t have as much time to cook!)
- Prep time: easy to keep chopping as things are cooking…
- Cook time: start to finish about 2 hours
- Cost: ~$8
- 1/2 medium onion
- 8 medium sweet potatoes
- 7 carrots
- 3 stalks of celery
- 5 cups broth (I like the organic low sodium veggie broth from Trader Joe’s)
- 2 cups water (plus more if you want it more soupy)
- 1 cup uncooked farro
- 1 1/2 cup dried lentils (I like green for this stew)
- 3 Tbs turmeric powder
- 2 Tbs cumin powder
- 1 Tbs garlic powder
- 8 cups chopped kale
Chop onion and caramelize in oil in a large pot on medium. Chop sweet potatoes. Add 1 cup water, lower the temperature to a medium low and add sweet potatoes to cook.
Peel and chop carrots and chop celery. When the sweet potatoes almost softened through, add celery and carrots to the pot.
Add 5 cups of broth and 1 cup of water, bring the whole thing to a boil and then add farro and lentils and turn down heat again to low medium so they all simmer together.
While simmering, add spices and 1-2 more cups of water depending on how much the lentils and farro are absorbing the liquid and how thick or not you’d like your soup. I like a thicker, more “stew-y” consistency but add more water or broth to thin it out.
When the lentils and farro are almost done (probably about 25 minutes), add kale and let it cook down for the last five minutes of combining!
Garnish with nutritional yeast, cilantro, or just serve in all its soup/stew glory!