Lentil, Mushroom, and Farro Soup

Here’s a hearty and nutritious Lentil, Mushroom, and Farro Soup that’s packed with plant-based protein and fiber. It’s perfect for a cozy meal!

Lentil, Mushroom, and Farro Soup (Vegan)

✅ Servings: 4-6
✅ Prep Time: 15 min
✅ Cook Time: 40 min

Ingredients:

• 1 cup green or brown lentils, rinsed
• ½ cup farro (or barley for a variation)
• 8 oz mushrooms, sliced (cremini, button, or shiitake)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme (dried or fresh)
• 1 tsp oregano
• ½ tsp smoked paprika (optional, for depth)
• 1 bay leaf
• Salt & black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (for a fresh finish)

Instructions:

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Cook the mushrooms & garlic:
   Add mushrooms and cook until they release their moisture (about 5 minutes). Stir in the garlic, thyme, oregano, and smoked paprika. Cook for another minute until fragrant.
3. Simmer the soup:
   Add lentils, farro, diced tomatoes, vegetable broth, and the bay leaf. Bring to a boil, then reduce heat and let it simmer for 30-35 minutes, or until lentils and farro are tender. Stir occasionally.
4. Season & serve:
   Remove the bay leaf, then stir in lemon juice, salt, and pepper to taste. Garnish with fresh parsley.
5. Enjoy!
   Serve hot with crusty bread or a side salad.

Tips & Variations:

• Gluten-free? Use quinoa or brown rice instead of farro.
• Creamy option: Blend a portion of the soup to make it thicker.
• More protein? Add chickpeas or white beans.

Would you like any tweaks to fit your dietary needs? 😊🌱