Ingredients
| Dried chickpeas (soaked overnight) | 1 cup |
| Green lentils | 1/2 cup |
| Red onion | 1 (diced) |
| Extra-virgin olive oil | 2 tablespoons |
| Sun-dried tomatoes | 1/4 cup (chopped) |
| Fresh herbs (parsley, oregano, basil) | 1/2 cup (mixed, chopped) |
| Bay leaf | 2 |
| Carrots | 2 (chopped) |
| Butternut squash | 1/2 pound (diced) |
| Farro | 1/2 cup |
| Sea salt and black pepper | To taste |
| Lemon zest | 1 teaspoon |
Preparation
- Combine all ingredients except salt, pepper, and lemon zest in a large pot. Add water to cover by 1 inch.
- Bring to a boil, reduce heat, and simmer for 50 minutes until legumes and grains are tender.
- Season, remove bay leaves, and stir in lemon zest before serving.
Nutrition
- Calories: 290
- Protein: 13g
- Carbohydrates: 48g
- Fat: 6g
- Saturated fat: 0.8g
- Fiber: 12g
- Sodium: 160mg