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Export 38 ingredients for grocery delivery
Step 1
For the farro, rinse farro and bring a pot of water to a boil
Step 2
Salt the water and add farro, onion and bay, cook to al dente 15-18 minutes, then drain and drizzle with a touch of EVOO and store in airtight container
Step 3
For the soup, soak lentils overnight
Step 4
Rinse the lentils
Step 5
Heat a large soup pot over medium-high heat with EVOO, 3 turns of the pan, add pancetta or sausage paste and stir 2 minutes
Step 6
Add vegetables, garlic and rosemary to soften, cooking partially covered, 5 minutes
Step 7
Add lentils, tomatoes and stock, bring soup to boil, then wilt in greens and add nutmeg
Step 8
For the herb and walnut sauce, in a food processor, combine parsley, basil, garlic, walnuts, lemon zest and juice and finely chop, stream in olive oil, pulse in cheese
Step 9
Add farro to soup to serve
Step 10
Serve the soup in shallow bowls topped with dollops of herb and walnut sauce
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