Farro Soup - Curry Powder, Lentils, Salted Lemon Yogurt

Ecouynow,

Farro Soup - Curry Powder, Lentils, Salted Lemon Yogurt

Ingredients:
2 tbsps extra-virgin olive oil, plus more serving 2 large onions, chopped
1 cup/ 34.5 oz. / 125 g peeled and diced sweet potato or winter squash Fine-grain sea salt
1 tbsp plus, 2 tsps Indian curry powder
2/3 cup/ 4.5 oz. / 125 g whole or semi-pearled farro, rinsed 6 to 7 cups/1.4 to 1.7 liters vegetable broth or water
1 cup/ 8 oz. / 225 g plain yogurt or Greek-style yogurt Grated zest and juice of ½ lemon

Instructions:
Heat the oil in a large soup pot over medium-high heat.
Stir in the onions and sweet potato. Add a big pinch of salt and sauté until the onions soften a bit, a couple of minutes. Add the curry powder and stir until the onions and sweet potatoes are coated and the curry if fragrant, a minute or so.
Add the farro, lentils, and 6 cups/1.4 liters of the broth. Bring to boil, decrease the heat to a simmer, cover, and cook for 50 minutes, or until the farro and lentils cooking time is about 25 minutes.) Taste and season with more salt if needed; how much you’ll need depends on the saltiness of your broth. Don’t under-salt; the soup will taste flat.
While the soup is cooking, in a small bowl, stir together he yogurt, lemon zest and juice, and about ¼ tsp of salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.

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