Even if the heat is still lingering in your part of the country like it is here, the nights may be cool enough to enjoy a hearty soup. If not, save this one aside for a cold winter night. This soup combines chewy farro with creamy lentils and crispy(ish) cabbage for a warm-your-soul kind of meal. Top this with crumbly feta cheese and serve alongside crusty French bread and you’ll have yourself a meal to remember!
[Note: The original recipe calls for bacon and chicken broth, but for Meatless Mondays, we’ve omitted those. See the original here.]
Farro, Cabbage and Lentil Soup
Recipe by Michelle Abendschan of Je Mange la Ville
- 1 Tbsp Olive Oil
- ½ medium Yellow or White Onion, diced
- 1 Celery Stalk, diced
- 3 cloves Garlic, minced
- 1 tsp fresh Rosemary, minced
- ½ tsp dried Sage
- ¼ tsp dried Thyme
- 1/8 tsp Red Pepper Flakes
- ½ head Green Cabbage, cored and sliced thinly
- Kosher Salt and Pepper
- ½ cup Dry White Wine
- ½ cup Farro
- ½ cup Red or Brown Lentils
- 3.5 cups low-sodium Vegetable Broth
- 2 cups loosely packed Baby Greens (Spinach, Arugula, Chard, and/or Kale)
- Optional garnishes: Olive Oil, crumbled Feta Cheese, freshly ground Black Pepper
In a heavy soup pot, heat olive oil. Add onions, celery and garlic to pot and cook over medium heat until soft, about 5-7 minutes. Add rosemary, sage, thyme, pepper flakes and cabbage. If pot looks too dry, add a little olive oil. Sprinkle with a little salt and pepper and cook about 5 minutes, until cabbage is golden in spots and a little soft. Add wine and deglaze any brown bits from the bottom of pan.
Rinse farro and lentils and add to pan along with the broth and reserved, cooked bacon. Bring to a boil, reduce heat to low and simmer, partially-covered, for about 25 minutes. Stir occasionally.
Add the greens to the top of the soup, cover and cook 5 more minutes. Stir to combine and add salt and pepper to taste. Serve drizzled with a little olive oil, crumbled feta cheese and more freshly ground black pepper.