Farro Soup - Curry Powder, Lentils, Salted Lemon Yogurt

Ingredients:

2 tbsps extra-virgin olive oil, plus more serving
2 large onions, chopped
1 cup/ 34.5 oz. / 125 g peeled and diced sweet potato or winter squash
Fine-grain sea salt
1 tbsp plus, 2 tsps Indian curry powder
2/3 cup/ 4.5 oz. / 125 g whole or semi-pearled farro, rinsed
6 to 7 cups/1.4 to 1.7 liters vegetable broth or water
1 cup/ 8 oz. / 225 g plain yogurt or Greek-style yogurt
Grated zest and juice of ½ lemon

Instructions:

Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt
and sauté until the onions soften a bit, a couple of minutes. Add the curry powder and stir until the onions and
sweet potatoes are coated and the curry if fragrant, a minute or so. Add the farro, lentils, and 6 cups/1.4 liters of the
broth. Bring to boil, decrease the heat to a simmer, cover, and cook for 50 minutes, or until the farro and lentils
cooking time is about 25 minutes.) Taste and season with more salt if needed; how much you’ll need depends on
the saltiness of your broth. Don’t under-salt; the soup will taste flat.
While the soup is cooking, in a small bowl, stir together he yogurt, lemon zest and juice, and about ¼ tsp of salt.
Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.