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SideChef
Recipes
Beans & Legumes
Warm Farro and Lentil Salad

14 INGREDIENTS • 10 STEPS • 40MINS

Warm Farro and Lentil Salad

Recipe

4.0

1 rating
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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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
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

40MINS

Total Time

$3.07

Cost Per Serving

Ingredients

Servings
2
us / metric
Farro
2/3 cup
Farro
Salt
1 tsp
Salt, divided
Green Lentils
2/3 cup
Green Lentils
Asparagus
3/4 cup
Asparagus
Artichoke Hearts
2/3 cup
Artichoke Hearts
Fresh Basil
1/2 cup
Fresh Basil
Lemon
1
Lemon, zested, juiced
Dijon Mustard
1 Tbsp
Dijon Mustard
Garlic
1 clove
Garlic, minced
Champagne Vinegar
1 Tbsp
Champagne Vinegar
Honey
1 Tbsp
Honey
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Cherry Tomato
1 cup
Cherry Tomato, halved
Parmesan Cheese
2 Tbsp
Parmesan Cheese

Nutrition Per Serving

VIEW ALL
Calories
481
Fat
3.0 g
Protein
27.7 g
Carbs
104.0 g
Love This Recipe?
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Warm Farro and Lentil Salad
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

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 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 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 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 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 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 Tomato (1 cup), asparagus, artichoke hearts, lemon zest, and half of the basil. Gently mix to combine.
step 8 Using a colander, drain faro and lentils and add to the bowl with the vinaigrette. Mix to combine. Add in Cherry Tomato (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 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!
step 10 Serve and enjoy!

Tags

Beans & Legumes
American
Lunch
Healthy
Shellfish-Free
Dinner
Meals for Two
Vegetarian
Italian
Salad
Mediterranean
Summer
Vegetables
Whole Grains
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