I made this soup on Sunday. I started cooking 10 minutes before the kids were getting up from their naps so I knew I needed to move quickly. It took me 21 minutes to prep…really! Then I let everything cook for 25-30 minutes while we decorated our tree. It was delicious, hearty and SO easy! I highly recommend throwing this recipe into your rotation this winter. Feel free to rotate in your favorite vegetables and spices. I am all about making your food your own!
Decorating the tree while the soup is cooking…
Tree is done…and soup too!
20-Minute Lentil Soup
Saute the garlic for a minute or two in the olive oil.
Toss in onions and saute for about 5 minutes.
Add in the bay leaves, mirin and coconut aminos and let cook for 5 minutes.
Chop the carrots and toss them in. Then the celery.
Add in the tomato paste, fresh parsley and salt. Let cook.
Rinse the farro and lentils. Toss both in. Stir the pot.
Let cook covered for 25-30 minutes on medium. After after 20 minutes, I turned the stove to low.
Turn off stove and leave covered until serving.
Use organic ingredients if possible. By Tracy Posillico