NUTRITION

SERVINGS

INGREDIENTS

0.13 cup Farro

0.25 cup Brown lentils

3 cups Chicken bone broth

0.5 cup Water

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1 tbsp Tomato paste

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 cup Baby spinach

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery for 5-7 minutes until softened.

• 2

  Stir in the minced garlic, tomato paste, dried thyme, sea salt, and black pepper, cooking for 2 minutes until the paste darkens and becomes fragrant.

• 3

  Add the farro, brown lentils, chicken bone broth, and water to the pot, then bring the mixture to a rolling boil.

• 4

  Reduce the heat to low, cover the pot with a lid, and simmer for 30-35 minutes until the farro and lentils are tender but still have a slight bite.

• 5

  Stir in the baby spinach and lemon juice, allowing the greens to wilt for 1 minute before serving the soup warm.