Farro Lentils Soup.

Serves 4-6

Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper

To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish

Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.