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94% would make again

Farro Lentil Salad

Tasty Team

Under 30 minutes

Inspired by

Under 30 minutes


for 4 servings

  • 3 ½ cups farro (350 g), cooked
  • 1 ½ cups lentils (300 g), cooked
  • 1 cup grape tomato (150 g), halved
  • 1 cup cucumber (135 g), diced
  • ½ cup yellow bell pepper (50 g), diced
  • ½ cup red bell pepper (50 g)
  • ⅓ cup fresh parsley (15 g), chopped
  • 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

Nutrition Info

    Calories 758
    Fat 20g
    Carbs 127g
    Fiber 22g
    Sugar 5g
    Protein 25g

Estimated values based on one serving size.


  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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