Canvas Ranch Lentil and Farro Soup

Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 2 medium leeks, trimmed, washed* and diced small
  • 4 celery stalks, washed, trimmed and diced small
  • 3 carrots, peeled and diced small
  • 1/2 teaspoon fresh thyme, chopped finely
  • 1 tablespoon fennel seed
  • 1 cup dry white wine
  • 1 pound dry lentils, rinsed and drained
  • 1/2 cup farro, rinsed and drained
  • 3 quarts vegetable stock, preferably homemade*
  • Kosher salt and fresh-ground pepper

Getting it done:

To serve

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