Farro, lentil, and zucchini soup: a great first course, flavorful and light, perfect for dinner on a cold evening.
When temperatures drop, I like to serve soups and stews, also because I can prepare them in advance and it helps me organize dinner when I work late. This soup is easy to make and delicious, and if you like, you can substitute farro with barley.
The advantage of lentils is that, unlike other legumes, they don’t need soaking and cook quickly. Check the cooking time on the package, as it varies depending on their size; mine cooked in 20 minutes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 1/2 cups farro
- 1/2 cup dried lentils
- 1 zucchini
- Half onion
- 1 tbsp tomato paste
- 1 drizzle extra virgin olive oil
- salt
How to Prepare Farro, Lentil, and Zucchini Soup
Chop the onion and sauté it in a pot with a drizzle of oil for a minute, then add the zucchini cut into small pieces and three glasses of water.
When it boils, add the lentils and cook them for 10-15 minutes. Add the tomato paste, the farro, and cook following the time on the package, adding more water if necessary.
Season with salt, add a drizzle of raw oil, and serve the farro soup.
Notes
You can prepare the soup in advance and leave it in the fridge, in an airtight container, for up to 3 days.
