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Farro, Cabbage and Lentil Soup

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog This is a thick, rich and hearty soup, perfect for cold weather days.

  • 1 Each Slice Bacon (can substitute 1 Tbsp Olive Oil)
  • 1/2 Each medium Yellow or White Onion
  • 1 Each Celery Stalk, diced
  • 3 Each Cloves Garlic, minced
  • 1 tsp fresh Rosemary leaves, minced
  • 1/2 tsp dried Sage
  • 1/4 tsp dried Thyme
  • 1/8 tsp Red Pepper Flakes
  • 1/2 Each head small Green Cabbage, cored and sliced thinly
  • 1 Each Salt and Pepper to taste
  • 1/2 cup Dry White Wine
  • 1/2 cup Organic Farro
  • 1/2 cup Lentils
  • 3-1/2 cups low sodium Chicken or Vegetable Broth
  • 2 cups loosely packed Baby Greens (Spinach, Arugula, Chard and/or Kale)
  • 1/2 cup crumbled Feta Cheese


Step 1

In a heavy soup pot, cook diced bacon until brown and crispy and it’s rendered its fat. Remove bacon and set aside.

Step 2

Add onions, celery and garlic to pot and cook in bacon fat over medium heat until soft, about 5-7 minutes. Add rosemary, sage, thyme, pepper flakes and cabbage. If pot looks too dry, add a little olive oil. Sprinkle with a little salt and pepper and cook about 5 minutes, until cabbage is golden in spots and a little soft. Add wine and deglaze any brown bits from the bottom of pan.

Step 3

Rinse farro and lentils and add to pan along with the broth and reserved, cooked bacon. Bring to a boil, reduce heat to low and simmer, partially-covered, for about 25 minutes. Stir occasionally.

Step 4

Add the greens to the top of the soup, cover and cook 5 more minutes. Stir to combine and add salt and pepper to taste. Serve drizzled with a little olive oil, crumbled feta cheese and more freshly ground black pepper.


Vegetarian option: Omit bacon and use 1 tbsp olive oil instead, use low sodium vegetable broth instead of chicken broth.
Farro, Cabbage and Lentil Soup

Servings: 4


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Products Used in this Recipe

Grains Beans Seeds
Organic Farro

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Grains Beans Seeds

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