With just a touch of heat, this farro and lentil masala is a filling and substantial vegan dinner.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon salt
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 4 cups vegetable broth, or more to taste
- ½ cup semi-pearled farro
- 1 cup red lentils
Instructions
- Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
- Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.
- If you don’t have farro, kamut grain can be substituted. Substitute coconut oil for the olive oil if preferred.
- Use 5 cups vegetable broth if you’d like a more soup-like consistency.
Reviews
The only change I made was using vegetarian no beef base and water instead of the vegetable broth. Tasty recipe for minimal work and common pantry ingredients. Will most likely make it again.
This was so delicious and very easy to make. I didn’t have enough ready-made vegetable broth so I whipped up a quick batch of homemade. Healthy and flavorful just as written.
I made the recipe exactly as it’s written, and I think it’s wonderful. I was out of Garam Masala, so I used the “Garam Masala Spice Blend” recipe on Allrecipes, and it was perfect.