Farro and Lentil Masala

Ingredients

• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 small onion, finely chopped
• 1 teaspoon salt, plus more to taste
• 2 tablespoons olive oil, divided
• 1 tablespoon garam masala
• 4 cups vegetable broth, or more to taste
• ½ cup semi-pearled farro
• 1 cup red lentils

Instructions

1. Place carrots, celery, and onion in a large bowl; sprinkle with 1 teaspoon salt. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Cook and stir vegetables in hot oil until onion is translucent, about 5 minutes.
2. Push vegetables aside to clear a space in the center of the pot. Heat remaining 1 tablespoon olive oil in the center. Sprinkle garam masala over hot oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
3. Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes.
4. Add lentils to the pot. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.