My hearty farro and lentil salad is so good! This healthy vegetarian dish is packed with protein, fibre, complex carbohydrates, vitamins and minerals.
Though it is not gluten-free, farro (spelt) is a healthier grain alternative for those with a sensitivity or allergy to wheat and is more easily digested.
Ingredients
Recipe serves 6 - 8
Ingredients for the salad
2 cups farro (spelt), pre-soaked, cooked according to package directions
2 cups sprouted dry lentils pre-cooked or canned.
1 vegetable bouillon cube
herbs- 2 sprigs of fresh thyme, 2 sprigs oregano leaves, 1 bay leaf, 1/4 cup fresh basil, chopped
1 tsp each of salt, black pepper, and garlic powder
1 tbsp olive oil
1 cup frozen corn, thawed
1 can (225ml) sliced black olives, drained and rinsed
2 celery stalks, chopped
1 red bell pepper, chopped into cubes
1 yellow pepper, chopped into cubes
3 carrots, chopped into cubes
1 small red onion, chopped into cubes
5 kosher dill pickles, chopped into cubes
Ingredients for the vinaigrette
1 tbsp capers, finely chopped
1/4 cup garlic veganaise (you can use plain veganaise if you do not have garlic flavour)
1/4 cup pickle brine
2 tbsp apple cider vinegar
2 tbsp olive oil
1 small lemon, juiced
pinch of salt and pepper
Preparation
Preparation for the farro
Add the farro to a medium bowl and immerse it with lukewarm water. Allow soaking for at least 2 hours. Once soaked, rinse and drain. Set aside. In a medium-size pot, add 4 cups of water, making sure the farro is completely submerged in water, and bring to a boil. Add the farro and 1tsp salt, black pepper, and garlic powder. Reduce heat to low and allow to simmer for at least 2 hours or until the farro is tender but al dente. Drain farro and drizzle 1 tbsp olive oil over the top, fluff with a fork, and set aside to cool.
Preparation for the lentils
If using dry lentils- Add lentils to a bowl and immerse in lukewarm water. Allow soaking for 30 minutes. When using sprouted lentils, soaking time is reduced. Once soaked, drain lentils and set aside. In a medium pot, add 8 cups of water, and bring to a boil. Add the lentils, bouillon cube, thyme sprigs, oregano sprigs, and bay leaf. Reduce heat to low and cook for 30-35 minutes or until lentils have softened. Once cooked, remove the stems of thyme, oregano, and bay leaf. Drain, set aside, and allow to cool.
If using canned lentils- rinse and drain. Set aside.
In a large bowl, add corn, olives, celery, peppers, carrots, onion, pickles, cooled farro, cooled lentils, and set aside.
Preparation for the vinaigrette
Add all ingredients to a small bowl and mix with a whisk until thoroughly combined and the vinaigrette has thickened a bit.
I like to pour half the vinaigrette over the salad and mix well, pour the remaining dressing over the salad, add the fresh basil, and mix again until all ingredients are fully combined.
This salad will taste even better the next day.
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