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Farro Lentil Salad

by Rachel Gaewski featured in Make-Ahead Plant-Based Lunches

Under 30 min

Inspired by wellplated.com

Under 30 min

Ingredients

for 4 servings

  • 3 ½ cups
    farro, cooked (350 g)
  • 1 ½ cups
    lentils, cooked (300 g)
  • 1 cup
    grape tomato, halved (150 g)
  • 1 cup
    cucumber, diced (135 g)
  • ½ cup
    yellow bell pepper, diced (50 g)
  • ½ cup
    red bell pepper (50 g)
  • ⅓ cup
    fresh parsley, chopped (15 g)
  • ⅓ cup
    olive oil (80 mL)
  • 2 tablespoons
    red wine vinegar
  • 2 tablespoons
    lemon juice
  • 1 teaspoon
    dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon
    italian seasoning
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • fresh arugula, to taste, optional

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Preparation

  1. In a medium bowl, combine the farro, lentils, tomatoes, cucumber, yellow pepper, red pepper, and parsley.
  2. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper, and whisk until well-combined.
  3. Pour the vinaigrette over the farro salad and toss until well-combined.
  4. Distribute the farro salad into airtight containers with the arugula, if using. Refrigerate for up to 5 days.
  5. Enjoy!
 

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