Quick recipe for Farro and Lentil Soup using canned ingredients: ready in 10 minutes
Farro and lentil soup: the weeknight comfort food ready in 10 minutes
There’s that time of day, usually around 7:30 PM, when the desire to cook meets the need for a warm, comforting hug in the form of food, but time (and energy) are scarce.
The problem with legume-and-grain soups is that they usually require hours of soaking and long cooking times that don’t fit hectic schedules. The solution?
This is a “tactical” farro and lentil soup. Using canned products (already perfectly cooked) and a flavorful soffritto, you’ll get that rustic, genuine taste of traditional cooking in the time it takes to cook pasta.
The secret to not making it taste like a last-minute meal is the smoked pancetta, which gives an irresistible toasted note, and the tomato trick that ties the flavors together, creating a creamy, inviting texture.
It’s the ideal dish to warm the heart without planning dinner in the morning. Whether you came home late from the office or simply want a healthy, balanced meal without too many steps, this soup will become your new go-to.
Serve it with a drizzle of raw olive oil and get ready to ask for seconds!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the farro and lentil soup
- 1 package pearled farro, cooked, boiled
- 1 package cooked lentils
- 3.5 oz smoked pancetta
- 1 carrot
- 1 onion
- 3 tbsp tomato purée (or 2 tsp tomato paste)
- 1/2 vegetable bouillon cube
- 1/2 cup water (or as needed for the desired consistency)
- to taste extra virgin olive oil
- 1 pinch pepper
- to taste salt
Tools
- Pot
Farro and Lentil Soup Recipe with Canned Ingredients
In a high-sided pot, heat a drizzle of extra virgin olive oil. Add the smoked pancetta and sauté over medium heat until it starts to become slightly crispy and releases its aroma.
Finely chop the carrot and onion (you can use a food processor to speed things up). Add the chopped vegetables to the pancetta and cook for a couple of minutes, stirring often, until the onion becomes translucent.
Add the well-drained farro and lentils to the pot. Stir to let them absorb the flavor from the soffritto, then add the tomato purée (or tomato paste), the half vegetable cube and half a cup of water.
Cover partially and let simmer gently for about 10 minutes. The flavors will meld and the liquid will reduce, creating a delightful little cream. Before serving, taste and adjust salt and pepper.
Notes on ingredients and substitutions
Legumes and Grains: Make sure to drain and rinse both the farro and the lentils well to remove the preserving liquid and excess salt.
Pancetta: For a lighter version, you can replace it with sliced speck or omit it entirely for a vegetarian variant (you might add a pinch of smoked paprika).
Tomato: It adds color and helps “bind” the dish. If you use tomato paste, the flavor will be more intense and savory.
Storage
This soup keeps perfectly in the refrigerator for 2 days. In fact, it’s often even better the next day! When reheating, add a splash of water because the farro tends to absorb liquids while resting.
Recipe variations
You can turn it into a heartier soup by adding diced potatoes (in that case increase the water and cooking time) or a handful of fresh spinach in the last two minutes of cooking.
Tips
For a blog-worthy presentation, serve the soup with whole-grain toast croutons toasted with a pinch of rosemary and a drizzle of raw olive oil directly on the plate.
FAQ (Questions & Answers)
Can I use dry farro?
Yes, but you will need to cook it in advance following the package instructions (usually 20–30 minutes) before adding it to the soffritto.
Is the bouillon cube necessary?
The cube adds depth in such a quick cooking time. If you have fresh vegetable broth, use that instead of the water and cube.
Can I blend part of it?
Absolutely yes! If you like a smoother, more velvety texture, blend a couple of tablespoons of the soup and return it to the pot: it will become very creamy.
