Farro and 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...something we're crazy for.
- 1 cup green lentils, rinsed and picked over
- 1 cup semi-pearled farro
- 2 small onions, cut in half
- 2 garlic cloves, slightly crushed
- 2 bay leaves
- 4 scallions, thinly sliced (more to taste)
- 4 to 6 radishes, thinly sliced
- 1 cup finely chopped parsley
- 2 to 4 tablespoons finely chopped fresh mint
- 1/3 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- salt and pepper (to taste)
Place two medium saucepans on the stove. In one, place one halved onion, 1 clove of smashed garlic, one bay leaf, the lentils and enough water to cover by 2 inches. In the other pan, do the same with the farro. Place both pans over medium-high heat. Bring to a boil and reduce to a simmer. Cook the farro for 15-20 minutes, or until tender. Cook the lentils for 20-25 minutes - you want them tender, but whole and intact. Remove from the heat, remove the onion, garlic and bay leaf and drain the liquid. Allow to cool slightly.
In a bowl, combine the chopped scallions, radishes and herbs with the lemon juice, olive oil and salt and pepper to taste (you'll want to season again when the salad is combined). Toss the lentils and farro into the bowl and stir to combine.
This salad will actually improve over a 24-hour period...so make it a day ahead!