Ancient Grain and Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A nourishing stew featuring nutty farro and protein-rich lentils simmered with aromatic vegetables and herbs for a dish rooted in culinary history. This mediterranean-inspired vegetarian ready in about 55 minutes pairs farro, green lentils, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup farro
• 1 cup green lentils
• 4 cups vegetable broth
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 cup kale

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook 8-10 minutes until softened and onions are golden.
2. Step 2: Add 3 minced garlic cloves and cook 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 1 cup rinsed farro, 1 cup rinsed green lentils, 4 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and a pinch of salt. Bring to a simmer, then reduce heat and cover.
4. Step 4: Simmer 30 minutes until farro and lentils are tender. Stir in 1/2 cup chopped kale and cook 5 minutes until wilted. Season with salt and pepper.