Active Time: 50 Mins Total Time: 1 Hour 15 Mins Yield: Serves 4 (serving size: 1 cup)
Ingredients:
¼ cup dry red lentils
¾ cup water
½ tablespoon olive oil
1 clove garlic, minced
½ cup yellow onion, diced
½ teaspoon fresh ginger, grated
2 cups low-sodium vegetable broth
¼ cup farro, dry
½ cup sweet potato, diced into small cubes
½ cup red bell pepper, diced
½ cup globe tomatoes, diced
½ teaspoon cumin
½ teaspoon cinnamon
¼ teaspoon turmeric
⅛ teaspoon nutmeg
2 cups fresh spinach
¼ cup raisins
How to Make it:
In a 1½-quart pot, add dry lentils and water. Bring to a boil and reduce to medium-high heat. Cook for 10 minutes or until lentils are tender.
While lentils cook, heat oil, garlic, onion and ginger in a 3-quart pot over medium-high heat. Cook until onions are translucent, about 10 minutes.
Once lentils are cooked, drain excess water and add to 3-quart pot.
Add vegetable broth, farro, sweet potato, red pepper, tomato, cumin, cinnamon, turmeric, nutmeg, spinach and raisins. Cover with lid, bring to a boil and immediately reduce to medium heat. Cook for 30 minutes or until farro is tender.