Farro, Cabbage and Lentil Soup

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

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Votes: 41
Rating: 3.1
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Servings 4people
Submitted By Michelle Abendschan
Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog jemangelaville.com. This is a thick, rich and hearty soup, perfect for cold weather days.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 41
Rating: 3.1
You:
Rate this recipe!
Servings 4people
Submitted By Michelle Abendschan
Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog jemangelaville.com. This is a thick, rich and hearty soup, perfect for cold weather days.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a heavy soup pot, cook diced bacon until brown and crispy and it's rendered its fat. Remove bacon and set aside.
  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.
  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.
  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.
Recipe Notes

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

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