Farro And Lentil Masala Food

FARRO AND LENTIL MASALA

Steps:

• Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
• Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

BAKED FARRO WITH LENTILS, TOMATO AND FETA

Steps:

• Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
• While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
• Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
• Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)

HERBED LENTIL AND FARRO SALAD

Steps:

• Instructions In a medium pot, combine the farro, green lentils, basil, oregano, and vegetable broth. Bring to a boil, cover, and let simmer for 30 minutes. After 30 minutes, drain any remaining liquid that remains in the pan with the farro and greens, if there is any. Transfer the mixture into a large bowl and let cool. Add in all of the remaining ingredients, plus salt and black pepper to taste. Stir well until everything is well incorporated. Serve chilled and store in the fridge for up to 1 week.

HEALING TURMERIC LENTIL AND FARRO SOUP

Steps:

• Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
• Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
• Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
• In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted then squeeze some fresh lemon juice and stir. Serve immediately and top with the toasted breadcrumbs.

MEDITERRANEAN FARRO AND GREEN LENTIL GRAIN BOWL

Steps:

• Place water and farro in a medium-sized pot and bring to a boil. Once boiling, lower heat to bring it to a simmer and cook, covered, until beginning to get tender, about 45 minutes.
• Meanwhile, in another medium-sized pot, add lentils with 3 cups of water. Bring to a boil and then reduce to a simmer until tender with a slight bite, about 45 minutes.
• Once the farro and lentils are done cooking, drain any remaining water.
• Divide the spinach between 4 bowls, followed by the farro, lentils and remaining ingredients. Finish each bowl off with a drizzle of olive oil, squeeze of lemon and salt and pepper to taste. Toss ingredients lightly to blend all the flavors.

HEARTY & HEALTHY LENTIL & FARRO SOUP

Steps:

• In a large stock pot, heat the olive oil until sizzling.
• Add the onion, carrots, and celery, and cook, stirring often until the vegetables have softened, about 5 minutes.
• Add the garlic and continue to cook a minute or two.
• Add the remaining ingredients except the lemon juice and bring to a boil.
• Reduce the heat to a simmer, and continue to cook for about 25 minutes until the lentils and farro are tender but still hold their shape, adding additional water if the soup begins too thicken too much.
• When the soup is done, stir in the lemon juice.
• Serve warm or hot with garnish of choice.

NEW YEAR'S DAY LENTIL & FARRO SOUP

Steps:

• In a large stockpot, heat the oil until sizzling, then add the onions, celery, and carrots.
• Cook over medium heat for 4 to 5 minutes or until the onion is translucent.
• Add the garlic, and cook another minute or two.
• Add the broth, tomatoes, lentils, oregano, basil, salt and pepper and bring the mixture to a boil.
• Reduce the heat to a simmer, and cook just until the lentils are tender to the bite, about 25 to 30 minutes.
• Add the kale and farro, and stir to mix.
• Cook until the kale has wilted and the farro has warmed, about 4 to 5 minutes.
• Serve very warm in individual bowls with topping of choice.

FARRO LENTIL SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
• Pour the vinaigrette over the farro salad and toss until well-combined.
• Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
• Enjoy!

BAKED FARRO WITH LENTILS, TOMATO AND MOZZARELLA

Steps:

• 1. Heat the oven to 400 degrees. Place the farro in an 8-by-8-inch (or 2-quart) glass/ceramic baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
• 2. While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook, 1 to 2 minutes. Add the tomatoes and juice, herb sprigs (if using), grated zucchini and 2 ½ cups water.
• 3. Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, about 40 to 50 minutes. Add 3/4 cup water, stir, then top with grated mozzarella and bake an additional 15 minutes or until the cheese is melted and starting to turn golden.
• Remove the herb sprigs as you serve.

FARRO & LENTIL SALAD

Steps:

• In a medium saucepan, place the lentils, one halved onion, a clove of garlic, one bay leaf and enough cold water to cover the lentils by 2 inches. Bring to a boil and reduce to a simmer. Cook lentils for 15 - 20 minutes, or until tender. Remove onion, garlic and bay, drain and set aside. While the lentils are cooking, cook the farro. Add the farro and the remaining onion, garlic and bay leaf to a medium saucepan. Cover the farro with cold water by 2 inches and bring to a boil over medium high heat. Reduce to a simmer and cook 20 - 25 minutes, or until farro is tender (yet still retains a toothsome bite). Remove onion, garlic and bay, drain and set aside. In a large bowl, whisk together the lemon juice, olive oil, chopped scallions, mint and parsley. Add reserved lentils and farro as well as radishes and toss to combine. Season the salad with salt and pepper to taste. Serve warm or at room temperature.

FARRO AND LENTIL MASALA

Steps:

• Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
• Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.