Farro + Red Lentils with Tahini-Soy Vinaigrette

By angelahon

Farro + Red Lentils with Tahini-Soy Vinaigrette

Ingredients

• For the tahini-soy vinaigrette:
• Farro + Red Lentils with Tahini-Soy Dressing
• Total time: 40 min
• Prep: 5 min
• Cook: 35 min
• Yield: 4 to 6 servings
• Level: Easy
• 1 tablespoon olive oil
• 1 medium red bell pepper, finely chopped
• 1/2 small red onion, finely chopped
• 1 cup farro, rinsed
• 4 cups chicken stock or vegetable stock or water
• 1/2 cup red lentils
• 1/2 small clove garlic
• 2 tablespoons tahini
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• Juice of 1/2 lemon, plus additional wedges for serving
• 3 tablespoons extra virgin olive oil
• 2 tablespoons water
• Salt and ground black pepper
• One 15-ounce can garbanzo beans, drained and rinsed
• 1/2 cup cashews, toasted and chopped
• 3 tablespoons chopped fresh cilantro

Preparation

Step 1

Place a pot over medium heat with the olive oil. Cook the bell pepper and onion until beginning to soften, 3 to 4 minutes. Add the farro and stock or water to the pot, and bring the liquid to a boil. Cover the pot, reduce the heat to low and simmer for 25 minutes. Add the red lentils to the pot and continue simmering until the farro and lentils are tender, about 5 minutes more. Drain off any remaining liquid.While the farro is cooking, make the vinaigrette. Rub the inside of a mixing bowl with the cut side of the garlic clove. Add the tahini, soy sauce, mustard and lemon juice to the bowl, then whisk to combine. While whisking constantly, slowly stream in the olive oil and water. Season the dressing with salt and pepper.

Add the warm farro and lentils to the vinaigrette, and toss with the beans, cashews and cilantro. Serve warm or at room temperature with additional wedges of lemon