Herbed Lentil And Farro Salad Food

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

LEMONY LENTIL AND FARRO SALAD

Steps:

• In a medium saucepan or pot with a lid, add 1 cup water and 1/2 cup farro. Bring to a boil, and once boiling, turn heat down to low. Simmer for 15-20 minutes.
• In another medium saucepan or pot , add 3 cups water, and 1 cup lentils. Bring to a boil. Once boiling, turn down heat to medium high and simmer for 15 minutes.
• While farro and lentils are cooking, wash and chop parsley.
• Also while farro and lentils are cooking, prepare dressing in a large mixing bowl by adding lemon juice, red wine vinegar, kosher salt, and cumin. Whisk until combined.
• Once lentils are done cooking, pour into a colander and rinse with cool water.
• Once farro is done cooking, drain any excess liquid. Allow to cool slightly.
• Mix the lentils and farro into the dressing. Serve.

CHOPPED HERB SALAD WITH FARRO

Steps:

• In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
• Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.

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!

FARRO AND LENTILS WITH JAMMY ONIONS

Steps:

• Bring a medium saucepan of water to a boil. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon. In a large Dutch oven or skillet, heat the olive oil, onions, lemon peel and red-pepper flakes over medium. Season with salt and pepper, and cover. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat.
• Once the water's boiling, add the lentils and farro and simmer, uncovered, until al dente, 15 to 20 minutes. Drain in a colander, rinse under cold water until cool, shake very dry, and season with salt.
• Pluck out the lemon peel from the onions and coarsely chop. Add the chopped peel, farro and lentils to the onions. Stir to combine, then add lemon juice, to taste, about 2 to 4 tablespoons. Season to taste with salt and pepper.

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.)