The rustic lentil and grain soup is a rich, warm, flavorful dish, easy to make, perfect for cold autumn and winter days. Few ingredients for a simple yet tasty recipe. Spelt, rice and barley, wheat, and oats a nice mix of grains, legumes, carrots, a drizzle of raw extra virgin olive oil, and the rustic lentil and grain soup is ready. Also excellent served with good toasted Tuscan bread.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 oz cooked lentils
- 3/4 cup 5 grain mix
- 2 carrots
- 1 leaf bay leaf
- 2 sprigs rosemary
- 1/2 blonde onion
- 2 teaspoons homemade vegetable bouillon (or vegetable broth)
- as needed water
- 2 tablespoons extra virgin olive oil
- 3.5 oz smoked bacon (optional)
- to taste salt
Tools
- 1 Kitchen Cutting Board
- 1 Knife
- 1 Peeler
- 1 Cast Iron Casserole
- 1 Pasta Pot
Steps
Thinly slice the onion. Peel the carrots and cut them into cubes. Heat the oil in a casserole and let the onion brown, add the carrot and bacon and sauté for a few minutes. Add the cooked lentils, bay leaf, and rosemary, the two teaspoons of homemade vegetable bouillon and enough water to cover the lentils. Bring to a boil and let cook for ten to fifteen minutes. Boil the five grains in salted boiling water according to the package instructions (ten minutes on mine), drain them, and transfer them to the casserole with the lentils. Stir, let the flavors blend for a few minutes, and serve the soup hot.
Notes
The addition of smoked bacon is absolutely optional. You can replace it with sweet bacon or omit it altogether for a vegetarian soup.
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