Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt

farro

 

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
Sea salt
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.


Freekeh Pilaf

freekeh

 

 

Freekeh is the young, green wheat that has been cracked and toasted. It’s a healthy, whole grain and can be substituted for bulgur. This recipe was inspired by Ottolenghi, the great Isreali chef who has several terrific restuarants in the UK. It was demoed by Danielle as part of our “50 Shades of Grain” series in October and November 2015.

 1 large onion, thinly slice
2 T olive oil
2/3 C freekeh
1 C vegetable broth
1/8 t ground cinnamon
1/8 t ground allspice
1 C Greek yogurt
2 t fresh squeezed lemon juice
½ garlic clove, minced
1 T each – fresh chopped parsley, mint and/or cilantro
2 T pine nuts, toasted (can substitute sliced almonds, pumpkin seeds, pistachios, walnuts or pecans)

Heat the olive oil in a large heavy-based pot and add the sliced onion. Cook on medium heat, stirring occasionally until the onion is soft and brown, about 10 minutes. Meanwhile, rinse the freekeh in cold water to remove any film or residue. Add the freekeh, cinnamon and allspice to the onions, followed by the broth. Bring to a simmer, cover and reduce the heat to a bare minimum and leave to simmer for 15 minutes. Remove the pan from the heat and leave it covered for another 5 minutes. Remove the lid and fluff to allow steam out and the pilaf to cool down a bit.

While the pilaf is cooling, mix together the yogurt, lemon juice, garlic and a bit of salt. Taste and adjust for more lemon or salt. When the pilaf has released it’s steam and cooled a bit, add the chopped herbs and nuts. Stir well, taste and adjust for salt. Serve with a generous dollop of yogurt on top and a trickle of olive oil, if desired. Serves 2-4.