Spring Lentil Farro Salad Recipe

I absolutely love this recipe because it’s a perfect blend of wholesome grains, fresh veggies, and savory feta, making every bite a delightful burst of Mediterranean flavor. Plus, it’s incredibly easy to whip up and perfect for meal prep, which keeps my busy millennial life both delicious and stress-free!

I adore preparing delicious, colorful dishes, and this salad of spring lentils and farro is one of my favorites. Full of the unexpectedly hearty farro and green lentils, it’s not just a light midday meal; it’s got the protein and fiber to carry you ’til dinner.

The cherry tomatoes and cucumber are so fresh and vibrant; they add wonderful texture and taste. And the dressing—lemon juice, olive oil, and Dijon mustard—is so zesty and flavorful, it could jazz up just about any dish.

Ingredients

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Ingredient Quantities

• 1 cup farro
• 1 cup green lentils
• 2.5 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Wash the farro and put it in a saucepan with
2.5 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 25 to 30 minutes, or until the farro is tender. Drain off any excess water, and allow to cool.

2. Wash the lentils and put them in a different saucepan with sufficient water to cover the lentils by at least an inch. Cook the lentils for 20-25 minutes or until just tender, then drain and allow to cool. This is your first task.

3. In a big mixing bowl, combine the farro that has been cooked, the lentils that have been cooked, the tomatoes that are in the shape of cherries, the cucumber, the red onion, the cheese that is feta, the parsley, and the mint.

4. In a diminutive bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk until the ingredients are well blended and the dressing has emulsified.

5. Drizzle the dressing over the lentil and farro mixture, stirring gently to keep the mixture from falling apart and to ensure that everything is well-coated.

6. Test and refine the taste; if you require more salt and pepper, add that.

7. Allow the flavors to meld together for at least 15 minutes by letting the salad sit.

8. Chill the salad or leave it at room temperature and serve it as either a refreshing side dish or a main course.

9. Add more fresh herbs or a splash of olive oil to the dish if you want to. This will make it look even more appealing!

10. Relish the colorful and wholesome tastes of this Spring Lentil Farro Salad!

Equipment Needed

1. Saucepan (2)
2. Mixing bowl (large)
3. Mixing bowl (small)
4. Strainer or colander
5. Whisk
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Stirring spoon

FAQ

• Can I use a different grain instead of farro?Indeed, you can replace farro with barley or quinoa as a gluten-free alternative.
• Do I need to soak the lentils before cooking?Green lentils do not need to be soaked. Just give them a good rinse before putting them in the cooking pot.
• How can I store leftovers?Keep the salad in an airtight container in the fridge for up to 3 days.
• Can I make this salad vegan?Sure, just leave out the feta cheese or swap it for a plant-based cheese. In terms of taste and texture, that would be the most similar alternative to feta. (If we’re being super honest, soy sauce might be the best plant-based alternative to feta in terms of giving this dish the saltiness you want. But since not everyone eats soy and soy can be an allergen, the alternative I recommend might not be what you’re looking for.) No feta? No problem. Here’s how to make this salad sans feta.
• What can I add for extra protein?Adding grilled chicken, chickpeas, or tofu would make a delicious dish and boost the protein content.
• Is there a substitute for fresh herbs?In the absence of fresh herbs, use 1 tablespoon of dried parsley and mint.
• Can I add more vegetables?For certain! The flavors would be well complemented by bell peppers, radishes, or carrots.

Substitutions and Variations

Farro: Use quinoa or barley in its place.
Brown or black (beluga) lentils can be used in place of green lentils.
Feta cheese: Replace it with goat cheese or ricotta salata.
Fresh cilantro or basil: Substitute with fresh parsley or cilantro.
Fresh Mint: A substitute can be made with fresh dill or tarragon.

Pro Tips

1. Toast the Farro Before cooking the farro, toast it in a dry pan for a few minutes until it becomes fragrant. This will add a nutty depth of flavor to the dish.

2. Flavor the Lentils Add a bay leaf or a piece of kombu to the water when cooking the lentils. This will enhance their flavor and help them cook evenly.

3. Balance the Dressing Taste the dressing as you prepare it and adjust the acidity by adding more lemon juice or vinegar if necessary. A balanced dressing is key to complementing the hearty grains and fresh vegetables.

4. Marinate the Onions For a milder onion flavor, soak the chopped red onions in cold water with a splash of vinegar for 10 minutes before adding them to the salad. This removes some of their sharpness.

5. Customize with Fresh Herbs Feel free to experiment with other fresh herbs, such as basil or dill, for added complexity. Fresh herbs bring vibrancy to the salad and can be tailored to your taste.