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
Reasons You'll Love It
Expert Cooking Tips
- Cook lentils until just tender to avoid them becoming mushy.
- Toast the spices briefly in a dry pan to unlock their full aroma before adding them to the dish.
Step 1
Sprinkl some salt over the chopped carrots, celery, and onion. Heat a tablespoon of oil in a large pot over medium heat, then add the veggies and cook, stirring occasionally, until the onion becomes translucent—this usually takes about 5 minutes. Push the vegetables to the sides to make a little space in the center of the pot, and add another tablespoon of oil there. Sprinkle the garam masala into the hot oil and let it toast for a minute or two until fragrant, then mix it all together with the vegetables so everything gets coated in those spices.
Step 2
Pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat to medium-low and stir in the farro. Cover the pot and let it simmer gently for about 20 minutes, or until the farro is just about tender. Add the lentils, cover again, and continue simmering for another 20 minutes or so, adding a splash more broth if it starts to get too thick. When both the lentils and farro are tender but still hold their shape, taste and adjust the seasoning with salt if needed.
