Vegetarian Vegan Lentil and Farro Salad

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.7

(20)

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Ingredients

4 servings

For the grains and lentils

1 cup farro
¾ cup french green lentils (lentilles du puy), rinsed
4.500 cup water
½ tsp salt, for cooking grains

For the vinaigrette

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp dijon mustard
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the salad

1 cup cherry tomatoes, halved
1 english cucumber, diced (about 1 cup)
½ cup red onion, finely diced
½ cup flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly chopped

For serving

¼ cup toasted pumpkin seeds (optional)
lemon wedges, for serving (optional)

Instructions

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
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.

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