Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt

This recipe from Heidi Swanson's Super Natural Every Day cookbook makes and easy and hearty Fall or Winter meal. A simple mixed green salad rounds out the meal.

Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt

Makes 4 servings

Ingredients as listed in recipe.

5 oz mixed salad greens
4 radishes, sliced
1 tbsp red wine vinegar
1 clove garlic, crushed
Olive oil, salt and pepper

Preparation:

Follow instructions in recipe to prepare the soup.

While the soup simmers, prepare the salad as follows: in a small jar, combine 3 tbsp olive oil, red wine vinegar and garlic along with salt and pepper to taste. Shake until well blended. Toss mixed greens and radishes with dressing and serve alongside soup.


Donna Whitlock

Donna Whitlock