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