Farro and lentil soup with smoked tofu

Ingredients

For 1 serving

• Farro40 g
• Lentils35 g
• Smoked tofu100 g
• Onion40 g
• Carrots1
• Celery30 g
• Chopped tomatoes80 g
• Vegetable broth600 ml
• Extra virgin olive oil10 g
• Bay leavesto taste
• Saltto taste

Contains: gluten, soy, celery,

Method

1. Warm the vegetable stock. Rinse the farro and lentils, picking out any small stones. Peel the carrot and onion, wash the celery and chop them all finely.
2. Heat half the olive oil in a pan over medium heat and fry the onion, carrot and celery for 5 minutes, until soft.
3. Add the farro, lentils, tomato pulp, bay leaf and hot stock; bring to the boil and cook for 35 minutes over low heat with the lid ajar, stirring now and then and adding hot water if needed, until the farro and lentils are tender. Salt towards the end and remove the bay leaf.
4. Towards the end, pat the smoked tofu dry, cut it into 1 cm dice and fry it in the remaining oil in a frying pan over medium-high heat for 6–8 minutes, turning, until golden and crisp.
5. Serve the soup topped with the crispy tofu.