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