After my trip to Wisconsin (and my intake of cheese), I came back to Alabama to more rain and cooler temperatures. I thought a healthy dose of farro, lentils, chickpeas and Swiss chard would be the perfect mix to create this healthy soup: Lentil-Farro Soup. If you’re not familiar with Swiss Chard, it’s a leafy green full of vitamins. I added a southern hint of Cajun sausage to jazz it up just a bit.
6 to 8 servings
12 ounces Cajun andouille sausage (or any other keilbasa), sliced
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch Swiss chard, stems removed and roughly chopped
1. Cook sausage in a large Dutch oven coated with cooking spray, stirring occasionally, until browned, about 2 minutes. Transfer to a bowl.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, chard and sausage and simmer 5 minutes more.