Tomato Farro Soup

This robust soup fuses Korean and Mediterranean ingredients. Each spoonful of smooth, pureed broth contains a savory flavor that rides on the edge of spicy-vs-mild. 

• 1 medium yellow onion, chopped

• 5 Roma tomatoes, chopped

• 6 garlic cloves, minced

• 1/4 cup chopped parsley

• 1/3 cup red lentils

• 1 cup farro

• 9-1/2 cups water

• 5 tbsps olive oil

• 4 tsps sesame oil

• 1/4 cup pine nuts

• 1 tbsp gochujang paste

• 2 cups chicken broth

• 1 tbsp soy sauce

• 2 tbsps Garlic Umami Seasoning Blend

Mince garlic, chop tomatoes, chop parsley, chop onion. Prepare broth if necessary.

Boil water in medium-large pot. Add farro and lentils and simmer with lid ajar for 23-25 minutes.

Heat olive oil and sesame oil in a medium saucepan. When bubbles occur, add garlic and pine nuts. Stir with a rubber spatula until garlic starts to turn golden brown. Add onions and stir until they turn translucent and are sweeter. Add gochujang paste and soy sauce and stir until blended. Mix in chicken broth and tomatoes and bring to a simmer. Once simmering, wait 2 minutes. Remove from heat. 

When farro and lentils are done, strain and set aside. Puree tomato mixture until fully smooth. Pour over farro and lentils, then add parsley and seasonings.