C

TC

Vegetable, Lentil, and Farro St-oup

This vegetable-lentil medley falls somewhere between a stew and a soup—so voilà, a new word to add to your vocabulary: a “st-oup”!

You can add broth if you prefer a lighter, soup-like dish. For a more fiber-filled stew, add lentils or farro, and adjust the amount of broth to your liking.

6 SERVINGS

2 tablespoons olive oil

1 onion, chopped

1 carrot, sliced

1 celery stalk, sliced

1 small (8-ounce) eggplant, cut into ½-inch pieces

2 garlic cloves, minced

½ cup dried brown lentils

⅓ cup farro

1 bay leaf

¼ teaspoon ground cinnamon

4 to 6 cups homemade chicken or vegetable broth (pages 40 or 74) or store-bought reduced-sodium broth

1 (14.5-ounce) can diced tomatoes

Salt and freshly ground black pepper

1 to 2 tablespoons fresh lemon juice, optional

In a large stockpot over medium heat, add the oil. Sauté the onion, carrot, celery, and eggplant for 8 to 10 minutes, or until softened. Add the garlic, lentils, farro, bay leaf, and cinnamon and sauté for 1 minute.

Add 4 cups of broth and tomatoes and their juice and bring to a boil, stirring to combine. Reduce the heat, cover, and simmer for 35 to 45 minutes, or until the lentils and farro are tender, stirring occasionally. If soup is too thick, add broth a half-cup at a time until you achieve the desired consistency. Discard the bay leaf. Season with salt and pepper and lemon juice, if desired.

PER SERVING
Calories	180
Fat	5 g
Saturated fat	0.5 g
Cholesterol	0 mg
Sodium	500 mg
Carbohydrate	26 g
Dietary fiber	8 g
Sugars	6 g
Protein	9 g
Calcium	70 mg
Potassium	640 mg