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- 3/4 cups par-cooked farro, or farro soaked overnight in water
- 1/2 cup lentils
- 1 cup parsley leaves
- 1 small shallot
- 3 blood oranges
- 2 tablespoons olive oil
- 1 tablespoon white-wine vinegar
- 2 small ripe avocados
- Kosher salt and freshly ground black pepper
- Combine farro and lentils in a saucepan of boiling, salted water; cook 10 to 12 minutes or until lentils are tender. Meanwhile, chop parsley and shallot. Remove orange peel, quarter orange and cut into chunks. Stir together oil and vinegar.
- Drain lentils and peel, pit and cut avocado into wedges. Toss all ingredients together and check seasoning. Serve immediately.
- This recipe is a Community Pick!