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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.

Ingredients

  • 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)

Instructions

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!

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The Pasta Shop's Lentil Salad

A very popular salad year-round, the lentils really should be Le Puy.

Ingredients

  • 1/3 pound Lentils du Puy
  • 1/2 tablespoon chopped garlic
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 1/2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups diced tomatoes
  • 1 cups peeled, diced cucumbers
  • 1/4 pound pitted Kalamata olives, chopped
  • 1/4 pound diced feta cheese
  • Salt and pepper to taste

Instructions

Cover the lentils by two inches with cold water. Bring to a boil, then reduce heat to simmer. Cook lentils until tender, but not falling apart. Drain and cool. In a large bowl mix the garlic, vinegar, lemon and herbs. Add the cooled lentils, tomatoes, cucumbers and olives. Gently fold in the feta. Add salt and pepper to taste.

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Lentils du Puy (A.O.P.)

$12.00

If imitation is the most sincere form of flattery, then the authentic Lentils du Puy are a very lucky legume. French authorities realized this and so bestowed AOP status to the real green lentils of Puy, France. But that hasn't stopped the imitators the world over from cranking out a product which looks quite similar...buyer beware! These lentils are grown in the volcanic soil of Puy, in the central southern region of Auvergne. The texture of true Lentils du Puy is what sets them apart; they hold their shape beautifully and their earthy, vegetal flavor really bursts in the mouth.


Country:
France
Size:
500 grams (1.1 lbs)
Vendor:
Brand:
Lentils du Puy
Condition:
Weight:
Rating:
(5 product reviews)
Availability:
Shipping:
RRP:
Price:
$12.00 (Currently Sold Out)

Quantity:


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Product Reviews { hide reviews }

Showing reviews 1-4 of 5 | Next

  1. Awesome

    Posted by Ilona Frankel on 13th Jun 2013

    These are definitely worth 'MAIL ORDERING' -- you can't get them in any local stores here. Made a lentil stew (potatoes, tomatoes, carrots, onion, garlic and lots of spices) -- these lentils are totally wonderful -- my favorite of all lentils.

  2. These Are So Yummy!!!

    Posted by Elaine S on 5th Jan 2011

    These are the best lentils I have ever had. I simply cook up a batch and season with salt pepper. They are so flavorful! The cooking instructions are on the box - basically a one to three ratio of lentils to water and they cook up in about 20 mins.

  3. Lentils of Terroir

    Posted by Theresa Nelson on 29th Sep 2010

    These lentils really are worth it, and as one reviewer said, there is a difference. We like these in the winter, cooked with some carrots, onion, Roma tomatoes, thyme and chicken apple sausages - and the taste makes you think you're in an old farmhouse in central France, near Le Puy (also known for its handmade lace).

  4. Wonderfully nutty, amazing texture

    Posted by Unknown on 29th Jun 2010

    I didn't think this lentil could live up to all the hype. After all, it's just a lentil. Boy...was I wrong. They're nutty, full of flavor and stay firm after cooking. They deserve all the hype. I'm a believer.

Showing reviews 1-4 of 5 | Next





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