Packed with flavor and protein, this soup is a meal unto itself — just add crusty bread and a fruity cobbler for dessert and you’ll be feasting on comfort food at its best — and so so healthy! You’ll be ready to run a marathon the next morning — especially if you repeat for breakfast. This is from from “Super Natural Every Day,” by Heidi Swanson, which you might want to consider putting under the tree of your favorite cook (you know who that is). It was adapted by Danielle for a cooking class at Brookside November 18 2015.
2 T extra-virgin olive oil, plus more for serving
2 yellow onions, chopped
1 C peeled, diced sweet potato or butternut squash
1 T plus 2 t Indian curry powder
2/3 C farro
1 ¼ C green or black lentils, picked over and rinsed
6-8 C low sodium vegetable broth
1 C plain yogurt of Greek-style yogurt
Grated zest and juice of 1/2 lemon, or to taste
Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and sauté until the onions soften a bit, a couple of minutes. Add the curry powder; stir until onions and sweet potatoes are coated and the curry is fragrant, a minute or so. Add the farro, lentils and 6 cups of the broth. Bring to a boil, lower heat, and simmer, covered, for 40-50 minutes. Taste and season with more salt, if needed. (Don’t under-salt or the soup will taste flat.) While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and 1/4 teaspoon salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil. Serves 8-10.