This recipe is filling enough to eat alone for dinner, but it also works great as a side dish to any fish, chicken, or meat. I personally love it paired with a simple honey-mustard glazed filet of salmon, served over a bed of lentils. (My note on how to cook lentils below will leave you with extra lentils–convenient for creating that bed to serve the salmon on! I got the idea from one of my favorite restaurants which serves salmon over lentils mixed with sautéed mushrooms and a roasted red pepper glaze….YUM!)
Lentil Farro Salad
Yield: 4 dinner-sized portions or 8 side-dish portions
Time: 10 minutes total (or 50 minutes if you didn’t pre-cooked the farro and lentils)
4 tbsp. lemon juice
6 tbsp. extra virgin olive oil (EVOO)
¼ cup basil, chiffonade
6 scallions, diced
5 tbsp. hot sauce (I use Frank’s Red Hot)
½ tsp. salt
¼ tsp. pepper
½ cup fresh parsley, diced
¾ cup cooked lentils*
¾ cup cooked farro** (or quinoa or couscous)
3 roasted red peppers, diced
4 carrots, grated
8 radishes, thinly sliced
1. In a large bowl, combine the cooked lentils*, cooked farro**, roasted red peppers, carrots, radishes, and scallions.
2. In a measuring cup, whisk together the lemon juice, EVOO, hot sauce, salt, pepper, basil, and parsley. Pour over the ingredients in the large bowl. Toss to coat.
* I always make extra lentils to have leftovers. Make sure you rinse the lentils first and pick out any small stones that may be mixed in with them. How to cook lentils: Combine 1½ cups of rinsed lentils with 2¼ cups water in a saucepan. Bring to a boil. Reduce the heat to low, cover, and simmer for about 15-35 minutes, depending on the type of lentil you’re using (red go quicker, green take a little longer).
** How to cook farro: Bring 2½ cups of water to a boil. Stir in 8 oz. farro, and reduce heat to low. Cover and simmer for 35 minutes. Remove from the heat, but keep covered so the farro re-absorbs some of the moisture. Let stand (covered and off the heat) for 10 minutes.