a couple of days ago i asked m what we should do with the miniscule amount of farro that we had in the cupboard, her response instantly was "make farro and lentil soup!" turns out that allegra mcEvedy had a piece in the guardian just this week on a soup that required just a little bit of lentils and just a little bit of farro (of which we had both), the soup turned out to be amazing, although as you can see i pureed it a little too much, evidence of which appears if you happen to actually
go to the recipe and see how picturesque the soup is meant to look, please don't though ...
i give you my camera's lifeless version of this amazingly simple and delicious soup:
oh, and at the bottom was a tiny dill and garlic biscuit (or scone to remain true to the pan-atlantic style we've been cultivating here), we make these a lot, they are adapted from mark bittman's how to make everything vegetarian, yummy.
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