SERVES 8
TOTAL TIME: 1 HOUR AND 20 MINUTES
This hearty soup is a meal in itself, a delicious main course. Serve with salad and some crusty bread and you have a satisfying meal for a chilly fall day or night.
1. Wash and pick over the lentils.
2. Place lentils in a saucepan and cover with the stock or 2 quarts water with 1 teaspoon salt. Bring to a boil and skim off any foam that surfaces.
3. Add the potato, partially cover, and cook for 20 minutes.
4. In a large skillet, slowly brown the onion in the olive oil.
5. While onion is browning, wash, stem, and roughly shred the greens. You should have about 1 packed quart.
6. Add the cilantro and garlic to the skillet and sauté for a minute or two, then stir in the greens and allow them to wilt, covered.
7. Scrape the contents of the skillet, including the oil, into the saucepan and continue cooking another 20 minutes, or until thick and soupy.
8. Stir in the lemon juice and serve hot, lukewarm, or cool.
SERVES 6
ACTIVE TIME: 1 HOUR AND 5 MINUTES
TOTAL TIME: 13 HOURS AND 5 MINUTES (OVERNIGHT SOAK)
This flavorful soup works as a main course and it’s good-looking, too. All you need is a delicious dark or crusty bread.
| ½ | cup farro, picked over, rinsed, and soaked overnight in tepid water |
| 3 | tablespoons olive oil, plus more for garnish |
| ½ | cup chopped flat-leaf parsley |
| ½ | teaspoon red pepper flakes (without seeds), or more to taste |
| 4 | garlic cloves, peeled and sliced |
| ½ | pound boiling potatoes, peeled and chopped |
| ¼ | pound arugula leaves, stemmed and finely shredded |
| 1 | cup shelled peas |
| 3 | fresh asparagus spears, sliced very thin crosswise (optional) |
| Sea salt and freshly ground black pepper | |
| 3 | cups vegetable stock |
1. Drain the farro, cover with fresh cold water, and cook, covered, until tender, 45 minutes or longer.
2. In a heavy-bottomed bean or soup pot, heat the oil.
3. In another pot, bring vegetable stock to a simmer.
4. Add the parsley, red pepper flakes, garlic, and potatoes to the soup pot and sauté until soft and golden brown, about 15 minutes.
5. Mash the potatoes in the pot, so that they stick to the bottom of the pan and create caramelized areas here and there without burning.
6. Add the arugula, peas, and asparagus (if using), and stir-fry for a few minutes. Season with salt and pepper.
7. Add the fully cooked farro and 3 cups simmering stock and bring back to a boil. Cook at the simmer for 30 minutes to cook the vegetables and blend flavors.
8. Adjust the seasoning with salt and pepper.
9. Remove from the heat and let stand 5 minutes before serving.
10. Serve with a drizzle of fresh olive oil.