Farro and Lentil Salad

I always am look for hearty dishes that are healthy and will keep you full.  This dish is an excellent example.  It is great to make ahead of time because it keeps really well in the fridge.  And trust me it is delicious!

What is Farro?

Farro has been showing up everywhere recently.  I feel that people are pushing away from white starchy grains to more complex carbohydrates like farro.  Farro, or elmer wheat, has been around for centuries.  It first began being cultivated in the Middle East during biblical times.  It is still very popular in Italy and now in the US.  It is a great replacement for rice dishes like risotto and it is a great way to eat a hearty meal while still eating healthy.

Farro and Lentil Salad

serves 4

2 cups Farro

1 cup split yellow peas

1/3 olive oil

1/4 white balsamic

2 tsp mustard

1 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/8 chili powder

1/2 lemon, juiced

1 tsp sea salt or more

pepper to taste

1/4 cup raisins

1 small zucchini

3 handfuls of arugula

Directions:

1.  Cook farro in 5 cups of water for 45 minutes.  Or cook in pressure cooker for 15 minutes.

2.  Cook split yellow peas, in 2.5 cups of water for 25 minutes until soft.  Add additional water if needed.

3. Mix all ingredients for dressing in a bowling using a small whisk.

4.  Slice the zucchini into very thin round slices.  Mix all ingredients, except arugula into mixing bowl and mix together till very well combine.  Season with salt to taste.

4.  You can place this mixture into the fridge or eat right away.  Mix with arugula and chow down.