• 4 cups of chicken stock
  • 4 cups of water
  • 1 1/2 cups green lentils
  • 1 cup farro
  • 1 ham hock
  • 1 tbl canola oil (if needed)
  • 4 pieces of bacon
  • 1 large shallot minced
  • 4 cloves of garlic minced
  • 3 carrots cut into bite size pieces
  • 3 stalks of celery cut into bit size pieces
  • salt and pepper to taste

it’s getting cold out there and there are still thousands of people with out power right now.

it’s heartbreaking. we got off lucky here. i keep looking at all this devastation and sigh. what do i do? i don’t even know…

this week has been overwhelming. really over whelming. but i feel lucky. my house is standing. i have power. and i have been making soup for everyone who needs it when they stop in for some warmth and a hot shower.

i live in this really awesome town you see. really awesome. those of us who have power have been taking in families. they fill up our extra rooms and couches with a sigh of relief. relief because they are warm, their kids are finally smiling and they have a place to come where they can rest.

last night we celebrated halloween. a couple days late but who cares. it brought us all closer together. i sat outside my house and handed out over 1000 pieces of candy. 1000 pieces. you know what i saw? happy faces. you know what i heard. giggling and laughing. i saw parents smiling. the streets are littered with wrappers but who cares. it was just what this town needed. to smile.

and then we ate soup.

{crock pot} lentil and farro soup

  1. to your crock pot add stock, water, lentils, farro and ham hock.
  2. to a saute pan, add chopped bacon and cook to nearly brown. add oil if needed and add shallot, carrots, celery and garlic to the pan. continue to saute for 5-8 minutes or until vegetables are softened and onions translucent. add to crock pot.
  3. cover. cook on high for 3-5 hours or low for 5-8.
  4. take out hock and pick all the meat you can off of it and add back to pot.
  5. taste, season with salt and pepper if needed.

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