Farro Lentil Salad Recipe By Tasty

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FARRO LENTIL SALAD RECIPE BY TASTY



Farro Lentil Salad Recipe by Tasty image

Here's what you need: farro, lentils, grape tomato, cucumber, yellow bell pepper, red bell pepper, fresh parsley, olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, italian seasoning, salt, pepper, fresh arugula

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 ½ cups farro, cooked
1 ½ cups lentils, cooked
1 cup grape tomato, halved
1 cup cucumber, diced
½ cup yellow bell pepper, diced
½ cup red bell pepper
⅓ cup fresh parsley, chopped
⅓ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon dijon mustard
1 clove garlic, minced
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon pepper
fresh arugula, to taste, optional

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!

Nutrition Facts : Calories 758 calories, Carbohydrate 127 grams, Fat 20 grams, Fiber 22 grams, Protein 25 grams, Sugar 5 grams

FARRO AND LENTIL MASALA



Farro and Lentil Masala image

This farro and lentil masala is a hearty and satisfying vegan dish with just a bit of spice.

Provided by Zahira Malakh

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon garam masala
4 cups vegetable broth, or more to taste
½ cup semi-pearled farro
1 cup red lentils

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.

Nutrition Facts : Calories 355 calories, Carbohydrate 54.9 g, Fat 9.3 g, Fiber 9.7 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 1088.7 mg, Sugar 6.5 g

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