Moroccan Farro & Lentil Soup
¼ cup lentils dry (or ½ cup red lentils cooked)
¾ cup water
½ tbsp. coconut oil
1 clove garlic, minced
½ cup yellow inion, diced
½ tsp. fresh ginger, grated
2 cups low-sodium vegetable broth
¼ cup faro, dry
½ cup sweet potato, diced into small cubes
½ cup red bell pepper, diced
½ cup globe tomatoes, diced
½ tsp. cumin
½ tsp. cinnamon
¼ tsp. turmeric
½ tsp. nutmeg
2 cups fresh spinach
¼ cups raisins
- In a 1 1/2 –quart pot, add dry lentils and water. Bring to a boil and reduce to medium heat. Cook for 10 minutes or until lentils are tender.
- While lentils cook, heat oil, garlic, onion, and ginger in a 3-quart pot over medium-high heat. Cook until onions are translucent, about 10 minutes.
- Once lentils are cooked, drain excess water and add to 3-quart pot. Add vegetable broth, faro, sweet potato, red pepper, tomato, cumin, cinnamon, turmeric, nutmeg, spinach, and raisins,.
- Cover with lid, bring to a boil and immediately reduce to medium heat. Cook for 30 minutes or until farro is tender.
Recipe adapted from Academy of Nutrition and Dietetics
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