Tomato Basil Lentil Stew with Farro and Basil Pesto

Tomato Basil Lentil Stew with Farro and Basil Pesto

Brown lentils and chewy farro simmer in a tomato broth, finished with a spoonful of basil pesto.

Total 1 hr Makes 6 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

This hearty stew layers earthy lentils and nutty farro in a rich tomato broth seasoned with garlic and herbs. A dollop of basil pesto stirred in at the end brightens every bowl with fresh, herbaceous flavor. It makes a satisfying meatless dinner that keeps well for leftovers throughout the week.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 3/4 cup farro, rinsed
  • 1 28-ounce can crushed tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese, for serving
  • 2 tablespoons fresh basil leaves, torn, for garnish

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. Stir in the lentils, farro, crushed tomatoes, vegetable broth, oregano, red pepper flakes, salt, black pepper, and bay leaf. Bring to a boil.

  4. Reduce heat to low, cover, and simmer until the lentils and farro are tender, 35 to 40 minutes, stirring occasionally.

  5. Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.

  6. Ladle the stew into bowls and swirl a spoonful of basil pesto into each serving.

  7. Garnish with grated Parmesan and torn basil leaves before serving.

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    Tomato Basil Lentil Stew with Farro and Basil Pesto

    This hearty stew layers earthy lentils and nutty farro in a rich tomato broth seasoned with garlic and herbs. A dollop of basil pesto stirred in at the end brightens every bowl with fresh, herbaceous flavor. It makes a satisfying meatless dinner that keeps well for leftovers throughout the week.

    1 hr 6 servings 365 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 1 cup dried brown lentils, rinsed
    • 3/4 cup farro, rinsed
    • 1 28-ounce can crushed tomatoes
    • 6 cups vegetable broth
    • 1 teaspoon dried oregano
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 bay leaf
    • 1/2 cup basil pesto
    • 1/4 cup grated Parmesan cheese, for serving
    • 2 tablespoons fresh basil leaves, torn, for garnish

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

    2. 2

      Add the garlic and cook, stirring, until fragrant, about 1 minute.

    3. 3

      Stir in the lentils, farro, crushed tomatoes, vegetable broth, oregano, red pepper flakes, salt, black pepper, and bay leaf. Bring to a boil.

    4. 4

      Reduce heat to low, cover, and simmer until the lentils and farro are tender, 35 to 40 minutes, stirring occasionally.

    5. 5

      Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.

    6. 6

      Ladle the stew into bowls and swirl a spoonful of basil pesto into each serving.

    7. 7

      Garnish with grated Parmesan and torn basil leaves before serving.