Spring Lentil Farro Salad Food

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.

CHARLIE BIRD'S FARRO SALAD

Steps:

• Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
• Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
• Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

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!

CHARLIE BIRD'S FARRO SALAD

Steps:

• In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

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.

SPRING LENTIL & FARRO SALAD

Steps:

• Rinse the lentils and place in a saucepan covered in lightly salted water.
• Bring to a boil, then reduce heat to a simmer and cook for 20 to 25 minutes. (You want the lentils tender and just a little chewy).
• Prepare the farro in the same way, cooking in lightly salted water for about 20 to 25 minutes until they are "al dente".
• Drain both the lentils and farro and place in a large bowl.
• Bring a pot of lightly salted water to a boil and then cook the asparagus and peas until tender crisp, about 3 minutes.
• Dump the vegetables into a colander and run cold water over them to stop the cooking process and to keep them bright green.
• Drain the vegetables well, then add to the bowl with the lentils along with the celery, cucumber, onions, fresh herbs, and nuts.
• In a separate bowl whisk together the dressing ingredients and then pour over the salad.
• Toss to coat, then taste, and adjust seasonings as needed.