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When I first moved to Portland, comfort food shifted from cheesy casseroles to soul-nourishing meals that cared for both the planet and my body. That’s when lentil farro soup became a regular in my kitchen. It’s the kind of dish that reminds me of foggy Sundays back in northern California, where aromas of simmering herbs and earthy vegetables filled the air. Today, as a plant-based chef, I still get excited every time this soup bubbles on my stovetop—it takes simple ingredients and makes magic.
In this article, we’ll dig into exactly how to make lentil farro soup from scratch: ingredients, timing, flavor tricks, and nutrition-enhancing swaps. Plus, we’ll bust some myths and answer FAQs like “Do you need to soak lentils and farro before making soup?”. Whether you’re a seasoned home cook or just starting your plant-powered journey, this rustic, nutritious soup will soon become a favorite.
Rooted in Heritage: Why Lentil Farro Soup Feels Like Home
A Soup from Soil to Spoon
When I think about lentil farro soup, it brings to mind more than just vegetables. Lentils have been cultivated for over 8,000 years, and farro—a hearty ancient grain—has nourished people across generations in Mediterranean countries. There’s something ancestral and comforting about combining these staples into one pot. The result is a dish rich in umami, layered with texture, and filled with comforting warmth.
Whether you use green, brown, or black lentils, they bring an earthy depth that pairs beautifully with the nutty bite of farro. I first experimented with this recipe one cold January when I’d overstocked on pantry legumes and grains. What began as kitchen improvisation turned into a go-to comfort classic.
How This Soup Became My Everyday Essential
Lentil farro soup is now more than just a winter favorite for me—it’s become my plant-based version of “chicken noodle.” I’ll whip up a batch on Sunday and enjoy it throughout the week. It’s perfect for meal prep because the flavors deepen over time.
If you love spring farro salad or are a fan of baked farro risotto, this soup will feel like a cozy invitation home to warm, balanced flavors.
People are always surprised by how satisfying it is. With plenty of fiber, iron, and plant-based protein, it’s a deeply nourishing one-pot meal. Whether you’re feeding your family or curling up solo on the couch, lentil farro soup brings comfort—and a sense of grounding—with every spoonful.
The Recipe: How to Make Lentil Farro Soup
Ingredients List: Nourishing Pantry Staples
You don’t need fancy ingredients to make something extraordinary. Most components of lentil farro soup are probably already in your pantry. Here’s what I use in my go-to version, along with some easy swaps:
| Ingredient | Purpose & Notes |
|---|---|
| 1 cup green or brown lentils | Protein-rich base, hearty texture—no pre-soaking needed |
| ¾ cup farro | Nutty flavor and chewy contrast (try pearled farro for quicker cooking) |
| 1 medium onion (diced) | Foundational flavor, deeply aromatic |
| 3 cloves garlic (minced) | Adds sharp, savory depth |
| 3 carrots (sliced) | Sweetens the broth, boosts color |
| 2 stalks celery (chopped) | Earthy base flavor with texture |
| 1 teaspoon dried thyme & rosemary | Brings warmth and balance |
| 8 cups vegetable broth | Use low-sodium to control saltiness |
Swap in sweet potatoes for carrots or stir in kale near the end for extra greens.
Timing: Stir, Simmer, Savor
This soup is weeknight possible but weekend perfect. From prep to serving, lentil farro soup takes about 60–70 minutes, depending on how finely you dice your veggies.
On average:
- Prep Time: 15 minutes
- Cooking Time: 45–55 minutes
- Total: 1 hour, 10 minutes (about 20% faster if you use pre-chopped vegetables or pearled farro)
That’s quicker than most stew-style recipes, plus it saves even more time with leftovers that reheat flawlessly.
Step-by-Step Instructions
- In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
- Stir in garlic, carrots, and celery. Cook another 3–5 minutes until veggies begin to soften.
- Add dried thyme and rosemary. Stir to coat vegetables in the herbs’ aroma.
- Pour in vegetable broth, followed by lentils and farro. Bring to a boil.
- Lower the heat to a gentle simmer and cook uncovered for 40–50 minutes, stirring from time to time. Add more broth if needed.
- Taste and adjust seasoning with salt, black pepper, or chili flakes if you like heat.
- Serve warm with crusty sourdough—or refrigerate for later! Tastes even better on day two.
If you’re a fan of chicken farro soup or looking to explore vegan farro recipes, this plant-based take will win your tastebuds with its hearty, umami-rich depth.
Why This Soup Nourishes Body & Soul
A Nutrient-Dense Powerhouse
Lentil farro soup doesn’t just warm you from the inside—it fuels you. Lentils provide iron, folate, and protein. Farro brings magnesium, fiber, and a satisfying chew. This one-pot wonder ticks all the boxes for balanced plant-based eating.
Here’s a basic snapshot per serving (1.5 cups):
| Nutrient | Amount |
|---|---|
| Protein | 17g |
| Fiber | 14g |
| Iron | 5mg |
These levels meet or exceed many daily requirements. According to the Harvard T.H. Chan School of Public Health, lentils and farro are both excellent sources of plant-based nutrition, supporting gut health, energy, and immune function.
Eco-Friendly, Budget-Smart, and Meal-Prep Approved
Dried lentils and farro are extremely cost-effective. A full pot costs less than $10, making this recipe perfect for families or tight budgets. You’re also cutting back on food waste, especially if using produce nearing its expiration.
Batch cooking? Divide into mason jars and refrigerate up to 5 days. You can also explore a chilled version similar to our quinoa and farro salad for warm-weather weeks.
Versatility and Storage Tips for Lentil Farro Soup
How to Customize It
Farro and lentils create a strong base. From there, add your personal flair:
- Stir in chopped kale or spinach 5 minutes before serving.
- Add diced tomatoes for an acidic twist.
- Use smoked paprika or cumin for a Middle Eastern lift.
You can even transform it into a Trader Joe’s farro-inspired recipe by adding seasonal vegetables and herbs.
Storing and Freezing
This soup stores very well and actually deepens in flavor after a day or two.
- Refrigerator: Store in a sealed glass container for up to 5 days.
- Freezer: Soups with grains freeze surprisingly well. Let cool, portion into freezer-safe containers, and store for up to 3 months. Reheat gently to maintain texture.
Want to transform your leftovers? Serve over cooked rice or turn them into a filling for wraps or stuffed peppers—much like our whole foods farro salad.
FAQs about Lentil Farro Soup
Do you need to soak lentils and farro before making soup?
Nope! For this recipe, there’s no soaking required. Green and brown lentils cook quickly and so does pearled farro. However, soaking whole farro can slightly reduce cooking time.
Can you cook lentils and farro together in soup?
Yes! That’s the magic. Their cook times align quite well. Just be sure to watch for the texture you like—some prefer farro with a bit more chew.
Is lentil farro soup healthy?
Absolutely. It’s wonderfully high in fiber, iron, plant protein, and complex carbs while staying low in fat. It’s perfect for plant-based diets and anyone seeking heart-healthy meals.
Can I freeze soup that has farro and lentils?
Yes. Lentil farro soup freezes beautifully. Let it cool, portion into containers, and freeze for up to 3 months. Reheat slowly and adjust salt to taste.
Conclusion
Lentil farro soup checks all the boxes for comfort, nutrition, and sustainability. With pantry staples, you can create something deeply satisfying and powerfully nourishing. Whether eaten fresh from the pot or defrosted from a busy weeknight freezer stash, this soup always brings joy to the bowl—and maybe a little bit of nostalgia too.
If you’re loving this recipe, don’t miss our farro sweet potato salad for another multi-layered, make-ahead meal you’ll feel good about. Ready to simmer up some comfort? Grab your lentils, pour the broth, and let’s create a bowl of something truly special.
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Hearty Comfort in a Bowl: How to Make Lentil Farro Soup at Home
- Total Time: 1 hour, 10 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
A comforting, plant-based soup with lentils and farro that nourishes body and soul. Rich in flavor, hearty in texture, and deeply satisfying for weeknight dinners or cozy weekend meals.
Ingredients
1 cup green or brown lentils
3/4 cup farro
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
1 tsp dried thyme
1 tsp dried rosemary
8 cups vegetable broth
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Stir in garlic, carrots, and celery. Cook another 3–5 minutes until softened.
3. Add thyme and rosemary; stir to coat vegetables.
4. Pour in broth, lentils, and farro. Bring to a boil.
5. Reduce heat and simmer uncovered for 40–50 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt, pepper, or chili flakes.
7. Serve warm with crusty bread or refrigerate for later.
Notes
No need to soak lentils or pearled farro.
Can be customized with greens, tomatoes, or spices.
Freezes well up to 3 months.
Even more flavorful the next day.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 0mg
Keywords: lentil, farro, vegan, healthy, meal prep