Lemon Herb Lentil and Farro Salad (Printable Version)
Protein-packed Mediterranean salad with lentils, farro, fresh vegetables, and tangy lemon-herb dressing.
# What You'll Need:
→ Grains & Legumes
01 - 3/4 cup dried green or brown lentils, rinsed
02 - 3/4 cup farro, rinsed
03 - 4 cups water (for cooking grains)
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, finely diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
09 - 2 tablespoons fresh mint, chopped
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - Zest and juice of 1 large lemon
12 - 1 tablespoon red wine vinegar
13 - 1 garlic clove, finely minced
14 - 1 teaspoon honey or maple syrup
15 - 1/2 teaspoon Dijon mustard
16 - 3/4 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - In a saucepan, combine lentils and 2 cups water. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until just tender. Drain and rinse under cold water.
02 - In a separate pot, combine farro and 2 cups water. Bring to a boil, reduce heat, and simmer for 20–25 minutes, until chewy but tender. Drain and cool.
03 - In a small bowl, whisk together olive oil, lemon zest and juice, red wine vinegar, minced garlic, honey or maple syrup, Dijon mustard, salt, and black pepper until emulsified.
04 - In a large bowl, combine cooked lentils, farro, cherry tomatoes, cucumber, red onion, parsley, dill, and mint.
05 - Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
06 - Serve chilled or at room temperature. For best flavor, let sit 15 minutes before serving.
# Expert Advice:
01 -
- It keeps getting better as it sits, making it perfect for make ahead lunches
- The combination of textures from chewy farro and tender lentils is incredibly satisfying
02 -
- The salad genuinely improves after sitting for at least 15 minutes as the grains absorb the dressing
- Overcooking the lentils is the biggest mistake because they will turn mushy when mixed with the dressing
03 -
- Cook the grains the day before and keep them refrigerated to make assembly incredibly quick
- Massage the red onion with a pinch of salt before adding to tame its raw bite even further