A red wine lentil farro stew.

A one-pot lentil stew recipe. Soaking the lentils overnight makes them cook faster, but is not necessary.


  • 1.25 US cups dry lentils
  • 1 US cup farro, rinsed
  • 2-4 tomatoes, or enough for 1.5 cups chopped
  • 1 large onion, chopped
  • 0.5 US cups parsley, chopped
  • 4 cloves garlic, minced
  • 1 US cup dry red wine
  • 1 quart stock (vegetable, chicken, beef – anything works)
  • 1 Tbsp oil
  • 2 bay leaves
  • 1 heaping tsp thyme
  • 1 tsp salt
  • pepper, lemon to taste


  1. In a medium pot, fry the onions and garlic with oil, until onion is translucent.
  2. Add tomatoes to fried onions and garlic.
  3. Once tomatoes soften, add the wine and let it simmer for a few minutes.
  4. Add lentils, parsley, thyme, bay leaves, salt, and stock. Add water or stock if the lentils aren’t covered.
  5. Simmer for 45 minutes to an hour, or until lentils are tender. Add some water if mixture gets too thick for your taste.
  6. At the 45 minute mark, add the farro.
  7. Simmer until the farro is tender, about 15 minutes.

Ladle into bowls, and serve with parsley, pepper, and/or a lemon wedge. The stew can be blended for a smoother soup.


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