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Split Pea, Lentil, and Farro soup

Here's a hearty soup that's great for cool evenings and reheats well. After our first meal, I store the leftovers in mason jars, refrigerating some and freezing the rest. When reheating, add 2-3 tbsp water per serving and stir well.

Minutes to Prepare: 5
Minutes to Cook: 60
Number of Servings: 10


1 tbsp extra virgin olive oil
2 containers mushroom broth (8 cups)
1 container low sodium vegetable broth (4 cups)
1 cup Farro grain, pearled
1 cup dried green lentils
2 cups dried green split peas
1 tbsp garlic salt
Pepper, black or white, to taste


Over medium high heat, toast farro in olive oil until it smells nutty. Add first container of mushroom broth. Bring to a boil, then simmer for 5 minutes. Add green lentils and second container of mushroom broth. Bring to a boil, then simmer on medium heat for 10 minutes. Add split peas and final container of veggie broth. Simmer, stirring occasionally, adding water as the broth is absorbed until peas come apart, approximately 45 minutes. Add garlic salt and pepper to taste.

Serving Size: Makes 10 1-cup servings

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