Lentil, Avocado, and Farro Salad

By • February 17, 2014 • 5 Comments

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Serves 4

  • 3/4 cup 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
  1. 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.
  2. Drain lentils and peel, pit and cut avocado into wedges. Toss all ingredients together and check seasoning. Serve immediately.
Jump to Comments (5)

Comments (5) Questions (0)

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4 months ago Ascender

Blood orange season is over but I'm planning to make this with pink grapefruit. That is lovely with avocado.

The shorter cooking time may be related to the variety of lentil. Red lentils turn to mush in 15 minutes. I've never worked with pre-cooked farro, so I have no clue about the cooking time.

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6 months ago Zsuzsa

I just made this salad with small green lentils (fromTrader Joe's) and quick-cooking farro (also from Trader Joe's) - after adding them to boiling water, they were ready in 10 minutes. If you use regular lentils and regular farro, it probably takes longer. This salad is excellent - I highly recommend it for a quick and healthy week night meal!

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8 months ago Susan Nguyen

Yeah, I've cooked farro and lentil plenty of times and neither cooks in 10-12 minutes! Ive soaked farro overnight and it still took 45+ minutes to cook! Lentils are more like 25-30 min.

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8 months ago LE BEC FIN

no offense to the chef, but i do not trust these lentil and farro cooking times. i'm going over to ask on the Hotline where more responses are likely.

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8 months ago juleeclip

Does seem a little shy on the cooking time for the lentils, but you could also just cook them both separately.