INGREDIENTS
2 tbsp
olive oil
1
large onion, (finely diced)
3
stalks celery, (finely diced)
4
large carrots, (sliced 1/4 inch thick)
1/2 tsp
salt
1/2 tsp
ground black pepper
2 cloves
garlic, (minced)
6 cups
vegetable stock
2 cups
farro, (quick cook (see post for details))
15 oz
canned lentils, (drained and rinsed)
28 oz
canned diced tomatoes
1/4 cup
parsley, (finely chopped (can use dried))