Anti Inflammatory Vegan Lentil and Farro Salad

Ingredients

4 servings

Instructions

1. 1

   Combine the farro and 2 1/2 cups water with 1/4 tsp of the salt in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, 25–30 minutes. Drain any excess water through a fine-mesh strainer and spread the farro on a large plate or sheet pan to cool for 10 minutes.

2. 2

   While the farro cooks, combine the rinsed lentils and 2 cups water with the remaining 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered until the lentils are just tender but still hold their shape, 18–22 minutes. Drain through the fine-mesh strainer and set aside to cool slightly.