Description
A vibrant, nourishing salad made with hearty farro and lentils, tossed in a citrusy vinaigrette with fresh herbs. Perfect for meal prep, picnics, or a light dinner.
Ingredients
1 cup uncooked farro (pearled or semi-pearled for quicker cooking)
1 cup green or French lentils
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 large cucumber, diced
1/4 cup chopped parsley
1/4 cup chopped mint or dill
Zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
Sea salt and cracked black pepper to taste
Optional: crumbled vegan feta, toasted pine nuts, kalamata olives
Instructions
1. Rinse the farro and lentils under cold water. Cook them in separate pots.
2. Simmer lentils in unsalted water for 20–25 minutes.
3. Cook farro (2:1 water ratio) for 25–30 minutes until tender but chewy.
4. Chop all vegetables and herbs while grains cook.
5. Combine cooled farro and lentils with veggies and herbs in a bowl.
6. Shake dressing ingredients together in a jar: lemon zest, juice, olive oil, vinegar, salt, and pepper.
7. Pour dressing over salad and toss gently.
8. Let sit for 10–15 minutes before serving.
9. Top with optional additions like vegan feta or pine nuts.
10. Store in an airtight container in the fridge for up to 5 days.
Notes
Serve warm or chilled. Add seasonal veggies like roasted squash or grilled zucchini.
For extra flavor, try cumin, za’atar, or harissa in the dressing.
Pairs well as a side or a main. Great in lettuce wraps or with toasted pita.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: farro, lentil, salad, vegan, plant-based, meal prep