Everyone needs a few hearty stew recipes in their cooking repertoire.
This is a hearty vegan lentil stew that has stick-to-your-ribs character.Jump to Recipe Print Recipe
Being the mom of vegan can have it’s challenges…
…especially when everyone else in the house is omnivorous. I am always looking for recipes that can satisfy both camps. I usually try to cook a recipe that I can either adapt to be vegan or a vegan recipe that I can adapt to be more carnivorous. This hearty lentil and faro stew is ‘meaty’ enough to satisfy everyone in my house. I use two different types of lentils, red lentils and black beluga lentils and also farro – which is a hearty ancient grain.
The farro gives this stew a wonderful texture. I also like using the farro because, unlike rice, it holds up to being reheated as leftovers. Rice always gets mushy after you’ve left in the fridge for a few days. Farro does not. This stew also has a curry flavor that is warming and comforting.
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I think you will agree that this stew is a true crowd pleaser for everyone in your house.
Usually I suggest a vegan substitution, but for this recipe I will suggest a carnivorous one. Adding about a pound of chopped chicken or ground lamb makes this dish truly carnivore friendly. You can also boost the nutrition by adding kale or spinach – for a nice serving of dark greens.
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Lentil and Farro Soup
- 2 cups carrots diced
- 2 cups celery diced
- 1 onion diced
- 1 tbsp coconut oil
- 1 cup red lentils
- 1 cup of beluga caviar lentils
- 1 cup of farro
- 2 - 32 oz containers of vegetable broth
- 4 cups of water
- 2 bay leaves
- 3 tsp curry powder
- Salt and pepper to taste.
- ground lamb
- chicken breast or thighs
- Heat coconut oil in a large soup pot.
- Add carrots, celery and onions. Saute until tender and fragrant. (About 5 min)
- Add lentils and farro.
- Add stock, water and the spices.
- Bring everything to a boil and then reduce to a simmer.
- Simmer for about 20 minutes or until farro is tender.