Place a stock pot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, leeks, and a pinch of salt. Cook until the vegetables are tender and fragrant, 8 to 10 minutes.
2 Tbsp Olive oil, 1 ea Onion, chopped, 2 ea Carrots, chopped, 3 stalks Celery, chopped, 2 ea Leeks, separated from green stalks and chopped
Stir in the garlic and potatoes, cooking for another 2 minutes.
4 cloves Garlic, minced, 4 ea Red potatoes, diced, 1/2 cup Basil, chopped
Add the lentils, farro, smoked paprika, smoked salt, thyme, bay leaf, and vegetable broth. Bring to a boil, and then reduce to a simmer. Cook uncovered until the lentils are just about tender, 24 minutes.
2 cups Brown lentils, rinsed, 4 tsp Smoked paprika, 2 tsp Dried thyme, 1 ea Bay leaf, 6 cups Vegetable broth, 1/2 cup Farro
Stir in the tomato paste and lemon juice, and cook for another 5 minutes until the lentils are completely tender. Taste and add salt if desired.
3 Tbsp Tomato paste, 1 Tbsp Lemon juice
Serve in bowls and top with fresh parsley before serving.
1/4 cup Chopped parsley for garnish