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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.


  • 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!

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The Pasta Shop's Lentil Salad

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


  • 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


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.


Lentils du Puy (A.O.P.)


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.

500 grams (1.1 lbs)
Lentils du Puy
(5 product reviews)
$12.00 (Currently Sold Out)


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  1. Scrumptious

    Posted by Joan D'Amico on 28th Mar 2010

    We found this lentil wonderful as a side dish served with warmed goat cheese. We've also added it to the Bartolini Umbrian lentils for a delicious soup. Lentils don't get better than this...nutty, rich, delicious.

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