Gingered Lentil Stew with Farro + Sweet Potatoes

I adore ginger. Who’s with me?

Ginger cookies, ginger drinks, gingery soups…the more the better!

In the fall I love to make curried lentils. Recently, I started adding ginger to them which really adds another depth of flavor and makes this soup sing! Adding the nutty chewy farro and some sweet potato make this an excellent, healthy one pot meal. If you don’t have farro, substitute your favorite grain, adjusting cooking time as needed.

This soup is easy to make and great as leftovers. Let me know what you think!

A note about lentils: I grew up eating brown lentils from the supermarket. I never loved them because they turn to mush when cooked. (I have texture issues…)  Then as I explored food more as an adult, I discovered French green lentils. It made all the difference in the world! I love these lentils in soups and salads- they hold up better and keep their shape and bite. They are worth looking for & trying! When I first made this recipe for the blog, I used some beautiful tri-colored lentils (on the tray photo below) on a whim because they were so pretty- But they didn’t hold up and just disappeared into the soup. Lesson learned, the next batch was made with these french beauties.


Gingered Lentil Stew with Farro + Sweet Potatoes
Recipe Type: Soups
Author: Heather
Prep time:
Cook time:
Total time:
Serves: serves 4-6 with leftovers
This soup is easy to make your own. Add more spice if you like it hot, add more or different vegetables depending on what sounds good to you. Excellent reheated the next day, add water to thin if needed.
  • 1 T. oil (grape seed or olive)
  • 1 onion, chopped
  • 1 knob of fresh ginger, chopped or grated finely
  • 2 cloves of garlic, minced
  • 2-3 T. curry powder (use your favorite, I love this ginger curry one!)
  • 1/2 t. tumeric
  • 1.5 cups lentils (rinsed and picked over)
  • 3/4 cup dry farro, semi-pearled
  • 2 sweet potatoes, peeled and cubed
  • 8 cups vegetable broth
  • Salt + pepper to taste
  • 3 T. flat leaf parsley, chopped plus more for garnish if desired
  1. In a dutch oven or soup pot, heat oil over medium heat.
  2. Add chopped onions, cook 3-4 minutes- then add sweet potato, garlic, ginger, curry powder and turmeric. Toss all ingredients to coat.Cook 3-4 minutes more, being careful to not burn the garlic or ginger.
  3. Add lentils, farro and broth. Stir and bring to a boil. Cover, reduce heat to a slow simmer and cook approximately 30 minutes.
  4. Taste and check that the lentils and vegetables are done, stir in chopped parsley and adjust seasonings- add more curry or some ground ginger for more heat.

Do you love ginger? What’s your favorite way to use it?

xo- H

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