Farro & Lentil Salad
This recipe is adapted from the NY Times "Recipes for Health" column. This is a great way to bring some bright, fresh flavor into winter. The crisp radishes and scallions bring loads of flavor without any heaviness and the mint and parsley give the salad a taboulleh-like taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- 1 cup green lentils, such as Lentils du Puy, rinsed and picked over
- 1 cup Farro from Rustichella d'Abruzzo
- 2 small onions, cut in half
- 2 garlic cloves, slightly crushed
- 2 bay leaves
- 4 scallions, thinly sliced
- 4 to 6 radishes, thinly sliced
- 1 cup finely chopped parsley
- 2-4 tablespoons finely chopped fresh mint
- 1/3 cup fresh lemon juice
- 1/2 cup extra virgin olive oil, such as Frantoio di Sommaia
- Salt & pepper
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.