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Ingredients
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Grains and Legumes
Vegetables and Greens
Citrus and Dressing
Method
Cooking Grains and Lentils
- 1
Cook Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes or until tender. Drain any excess water and set aside.
- 2
Cook Lentils
In another saucepan, bring 3 cups of water to a boil. Add 1 cup of green lentils and a pinch of salt. Reduce heat to medium-low, cover, and simmer for 20-25 minutes or until lentils are tender but still hold their shape. Drain and set aside.
Preparing the Salad
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked farro and lentils. Add 4 cups of arugula, tossing gently to combine.
- 4
Make the Dressing
Zest and juice the orange and lemon into a small bowl. Add 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk until combined.
- 5
Dress the Salad
Pour the dressing over the farro, lentils, and arugula mixture. Toss gently until all ingredients are well coated with the dressing.
Serving
- 6
Serve
Divide the mixed grain salad into bowls or plates. Enjoy immediately or chill in the refrigerator for about 30 minutes for the flavors to meld.
