Ingredients
- 1 teaspoon salt
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 4 cups vegetable broth, or more to taste
- ½ cup semi-pearled farro
- 1 cup red lentils
Why This Recipe Is So Delicious
Tips For Best Results
- Toast the spices lightly in a dry pan before adding them to release their full aroma.
- Use vegetable broth instead of water for cooking to add extra depth of flavor.
Step 1
Sprinkl some salt over the chopped carrots, celery, and onion. Heat a tablespoon of oil in a large pot over medium heat, then add the veggies. Cook them, stirring occasionally, until the onions turn translucent—about five minutes. Push the vegetables to the sides of the pot to make a little space in the center. Drizzle another tablespoon of oil into the empty spot, sprinkle in the garam masala, and let it toast for a minute or two until fragrant. Mix the spices into the veggies so everything is nicely coated.
Step 2
Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to medium-low and stir in the farro. Cover the pot and let it simmer for about 20 minutes, until the farro is almost tender. Then add the lentils, cover again, and keep simmering until both the farro and lentils are tender but still hold their shape—about 20 more minutes. If the mixture starts to dry out, add a splash more broth as needed. Taste and adjust the salt before serving.
