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RECIPE
14 INGREDIENTS10 STEPS40min

Warm Farro and Lentil Salad

4.0
1 Ratings
We love the marriage of grains and legumes. Here’s a one-bowl meal that you’ll enjoy for its simplicity and flavor. Vibrant asparagus, cheerful cherry tomatoes and tender artichoke hearts combine with earthy farro and hearty lentils to bring you a meal that comes together in mere minutes!
Warm Farro and Lentil Salad Recipe | SideChef
We love the marriage of grains and legumes. Here’s a one-bowl meal that you’ll enjoy for its simplicity and flavor. Vibrant asparagus, cheerful cherry tomatoes and tender artichoke hearts combine with earthy farro and hearty lentils to bring you a meal that comes together in mere minutes!
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$3.07
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2/3 cup
Farro
1 1/4 tsp
Salt , divided
2/3 cup
Green Lentils
3/4 cup
1/2 cup
1
Lemon , zested, juiced
1 Tbsp
Dijon Mustard
1 clove
Garlic , minced
1 Tbsp
1 cup
Cherry Tomatoes , halved
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Nutrition Per Serving

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CALORIES
481
FAT
3.0 g
PROTEIN
27.7 g
CARBS
104.0 g

Cooking Instructions

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Step 1
In a medium saucepan over high heat, bring two cups of water and Salt (1/4 tsp) to a boil. Add the Farro (2/3 cup) , cover and cook for fifteen minutes. Drain farro and return to the pot. Set aside.
Step 2
In a second medium saucepan over high heat, add Green Lentils (2/3 cup) , two cups of cold water, Salt (1/2 tsp) and bring to a boil. Reduce heat to a simmer. Cover and allow to cook for fifteen minutes or until cooked through. Drain lentils and return to the pot.
Step 3
Trim Asparagus (3/4 cup) by snapping the thicker bottom ends where they break naturally. Cut the asparagus into one inch pieces, and set aside. Drain the Artichoke Hearts (2/3 cup) and set aside.
Step 4
Remove the Fresh Basil (1/2 cup) leaves from their stems and discard stems. Stack and roll the leaves and slice very thinly across. Set aside.
Step 5
In the large bowl, add the juice of Lemon (1) , the Dijon Mustard (1 Tbsp) , the Garlic (1 clove) , Champagne Vinegar (1 Tbsp) , Honey (1 Tbsp) , Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 6
Slowly drizzle in two tablespoons of olive oil while whisking to create the vinaigrette.
Step 7
Heat a medium saute pan over high heat with one teaspoon of olive oil. Add the asparagus, artichoke hearts, Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Toss and cook for two to three minutes. Remove from heat and set aside.
Step 8
Using a colander, drain faro and lentils and add to the bowl with the vinaigrette. Mix to combine. Add in Cherry Tomatoes (1 cup) , asparagus, artichoke hearts, lemon zest, and half of the basil. Gently mix to combine.
Step 9
In the center of two plates, place the faro lentil salad. Garnish with Parmesan Cheese (2 Tbsp) and remaining basil.
Step 10
Serve and enjoy!
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Nutrition Per Serving
Calories
481
% Daily Value*
Fat
3.0 g
4%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
3.8 mg
1%
Carbohydrates
104.0 g
38%
Fiber
27.1 g
97%
Sugars
13.2 g
--
Protein
27.7 g
55%
Sodium
1921.6 mg
84%
Vitamin D
0.0 µg
0%
Calcium
205.1 mg
16%
Iron
10.7 mg
59%
Potassium
216.3 mg
5%
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