• 1 small onion chopped
  • 2 stalks celery chopped
  • 3 carrots chopped
  • 1/3 cup vermouth
  • 6 cups stock (veggie or chicken)
  • 1 cup french lentils
  • 1 cup farro
  • 1 cup diced tomatoes
  • 2 tbl of freshly chopped basil
  • 2 tbl of freshly chopped parsley
  • salt and pepper to taste
  • a couple handfuls of leafy greens

i had other plans for today but this seemed like an obvious choice for a friday post.

i heart lentils…i can eat them all the time, all the time.

if i’m looking for a good, quick, comforting, home cooked meal lentils are usually my first choice.

my favorite lentil is the french lentil. the french lentil has a meaty hearty taste. it’s perfect for a winter stew or soup and light enough for a summer salad. french lentils hold their shape. they are consistent and always delicious.

french lentils are always my fall back lentil. always something i have in the house and always something i depend on when i feel the need to eat for comfort (which you have to admit is much better then cake). when i am tired, when i am cranky, when i am just not in the mood for “food” the lentil always pull through. a pot of lentils to me is comfort, it’s a good memory, it’s love (if you can love food, and i certainly can).

enjoy some lentils this weekend, or better yet, make them for monday’s dinner and go meatless (insert my huge ranting smile here).

happy friday!

a simple meal of lentils, farro & spinach

  1. in a dutch oven saute onion, celery and carrot for about 5-7 minutes. add vermouth and cook down for about a minute.
  2. to pot add rest of ingredients but not the spinach and bring to a boil. set on simmer and cook for an hour or until lentils float and farro expands.
  3. right before you are ready to eat add spinach or your favorite green leafy vegetable.

serve with a warm piece of crusty bread and you are set. enjoy!!



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