The farro and lentil soup with pumpkin is an ideal comfort food for cold winter nights; on rainy days we love to prepare and enjoy it with some good rustic bread.
It’s easy to make and very economical — try it yourself and you’ll fall in love with it.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 cup Pearled farro
- 1 cup Dry lentils
- 2 cups Pumpkin
- 3 oz Cooked ham (about 80 g)
- 1 Onion (small)
- 1 Carrot (small)
- 2 cloves Garlic
- 1 sprig Rosemary
- 8.5 cups Broth
- 2 pinches Salt and Pepper
- 4 tablespoons Extra virgin olive oil
Preparation
To prepare the farro and lentil soup, first rinse the farro and lentils well under cold running water.
Make a very fine chop of the onion, carrot and garlic cloves and sauté them for a few minutes in a high-sided pot with 4 tablespoons of extra virgin olive oil.
Meanwhile peel the pumpkin and remove the seeds and inner fibers, cut it into fairly small cubes, add it to the soffritto and let it release its flavor for 5 minutes.
Bring the previously prepared broth to a boil.Now add the farro and lentils to the pot, sauté them for a few minutes then add half of the boiling broth and cook the farro and lentil soup over low heat.
Check often that it doesn’t dry out too much and add hot broth as needed.
Meanwhile cut the ham into small pieces and cook it in a pan for a few minutes without adding fat so that excess fat renders out.After the first 15 minutes of cooking, add the ham, stir to combine and continue cooking over low heat, adding more broth as required.
When cooked, salt and pepper the farro and lentil soup to taste, chop the rosemary and sprinkle it over the soup, let it rest for 5 minutes before serving, drizzle with a little extra virgin olive oil before serving, and…
ENJOY YOUR MEAL
Notes
The farro and lentil soup keeps in the refrigerator for 2 to 3 days. You can freeze the soup and then reheat it once thawed, adding a few ladles of broth.
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