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Farro and Green Lentil Salad

This filling side dish is made with farro and French green lentils dressed with a simple and delicious pomegranate and lemon dressing, then garnished with pomegranate arils and pine nuts. It also makes a delicious stuffing.
Prep Time15 mins
Cook Time20 mins
Cooling Time1 hr
Total Time1 hr 35 mins
Course: Dinner, Side Dish
Cuisine: American, Arabic, Fusion
Keyword: farro, french green lentils, green lentils, lentil, lentil salad, lentils, pearled farro
Servings: 6 people
Author: The Elegant Economist

Equipment

  • 2 small / medium saucepans

Ingredients

For the Salad:

  • ½ cup pearled farro (100g)
  • ½ cup French green lentils (100g)
  • 3 cups vegetable broth (I use Better than Bouillon and add to water)
  • 1 small bunch parsley, washed, dried, and coarsely chopped
  • ½ cup fresh pomegranate arils (or you can use ¼ cup dried cranberries)
  • ½ red onion, finely diced
  • ¼ cup pine nuts, toasted

For the Dressing:

  • ¼ cup extra virgin olive oil (50g)
  • juice of one whole lemon
  • ½ Tbsp balsamic vinegar
  • 1 Tbsp pomegranate molasses
  • ½ tsp harissa paste (optional, for a hint of spice)
  • ¼ tsp baharat (Lebanese seven spice) (optional)
  • salt and black pepper to taste

Instructions

Cooking the Farro and Lentils:

  • In two separate saucepans, add your lentils and farro plus a cup and a half each of broth (or salted water if you don't have broth on hand). Bring to a boil, then turn down the heat to medium-low and simmer for 15 minutes. Check doneness, and cook an additional 5 minutes if needed. Remove from the heat and drain.
  • Allow to drain and cool to room temperature, about an hour.

Make the Salad:

  • While your farro and lentils are cooling, chop your parsley and onion, and add your pomegranate arils. If fresh pomegranate is not available, you can use half the amount of dried cranberries instead. Toast your pine nuts over medium heat until golden and fragrant.
  • Once your farro and lentils are dry and fully cooled, combine with parsley, onion, pomegranate, and pine nuts - reserve a small handful of both the pine nuts and pomegranate to garnish, if desired.

Make the Dressing:

  • Combine your olive oil, lemon juice, balsamic vinegar, pomegranate molasses, and harissa in a small jar. Shake vigorously to combine. When ready to serve, pour over the salad and toss well. Season with salt and freshly ground black pepper to taste.

Notes

If you eat dairy, this is also delicious with a dollop of garlic laban (yogurt) on top! I mix a cup of plain, unsweetened yogurt with two cloves of crushed garlic and a pinch of salt - or 1 Tbsp prepared toum.
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