FARRO AND LENTIL SALAD
This dish is delicious and hearty for the Flexible Vegetarian, and for Modern Vegans too if you avoid the Pecorino cheese.
Farro is a grain that was so revered in ancient Rome it was used as currency. Maybe they knew that it was rich in fiber, magnesium and vitamins A, B, C and E?
This firm, unhybridized grain is still loved in Italy today, especially in the mountainous regions of Umbria and Tuscany, and lately it appears to be showing up more in farm-to-table cooking. What I love is that farro is low in gluten, making it chewy to the bite and often well tolerated by people with gluten intolerance. (if you’re celiac, you should probably avoid this grain)
I had lentils in my pantry, so I combined the two for this hearty but light salad that turned out to be a crowd pleaser. I used French lentils, a dark green-brown color, because I knew their firm texture would hold up to the grain and garden vegetables.
For best results, buy farro that comes directly from Italy.
Preparation
1) Put farro and 4 cups of salted water in a large pot and bring to a boil. Lower heat and simmer, uncovered, until tender but still chewy – about 40 minutes.
2) Rinse lentils in a fine strainer. Put lentils in a separate pot with the bay leaf and add water per directions or to cover by about an inch. Bring to boil, then lower heat and simmer uncovered until tender, approximately 30 minutes.
3) Chop cucumbers, onion, peppers and tomatoes into bite size pieces and place in separate large bowl. Add olive oil, oregano, cider vinegar and seasoning to taste. Toss.
3) When farro and lentils are cooked, pour farro into a strainer to drain the water. Do the same for the lentils, and remove the bay leaf. Combine farro and lentils into one pot, tossing with a little olive oil to mix. Allow to sit and cool, then put mixture into a large serving bowl.
4) Add vegetables to top the grain pilaf, and add olives and Pecorino cheese if desired. Toss lightly to coat the grains. Adjust seasonings and dressing if needed.
