Smoky Lentil Farro Salad

1 week ago 11

Democracy Dies successful Darkness

This portable repast fits successful a lunchbox oregon picnic basket, and overmuch of it tin beryllium prepped successful advance. To marque the crockery vegetarian, omit the bacon; the smoked Spanish paprika volition guarantee immoderate smokiness. To marque it vegan, besides omit the feta cheese.

Change the carrot-radish substance with the seasons, substituting leftover roasted basal vegetables oregon agleam outpouring peas and asparagus.

If you’re going portable, you’ll request 9 8-ounce canning jars. Layer the ingredients successful 8 of the jars, and battalion the vinaigrette separately, pouring immoderate into each information astatine the past minute; past seal and shake.

Serve arsenic is with crusty breadstuff oregon connected a furniture of arugula.

The lentils, farro and smoky mushrooms tin beryllium cooked and refrigerated (separately) up to 5 days successful advance; the vinaigrette tin beryllium refrigerated that long, too. The carrot-radish substance tin beryllium done 2 days successful advance. The tomatoes tin beryllium roasted a fewer hours successful advance.

Ingredients

For the vinaigrette

1 mean shallot, minced
1/4 spoon kosher salt
3 tablespoons to 4 tablespoons sherry vinegar
2 teaspoons honey
Juice of 1/2 lemon
1/2 spoon Spanish smoked paprika (pimenton)
A fewer grinds caller achromatic pepper
1/2 cupful olive oil

For the salad

4 ounces thick-cut smoked bacon, chopped into 1/2-inch pieces
1 cupful dried greenish lentils
4 cups no-salt-added rootlike oregon chickenhearted broth
1 cupful water
1 cupful semi-pearled farro
1 mean shallot, minced
2 sprigs caller thyme
1 1/2 teaspoons kosher salt, oregon much arsenic needed
1 pint grape tomatoes, chopped successful fractional lengthwise
2 tablespoons olive oil
2 tablespoons grapeseed oregon canola lipid (may substitute bacon fat)
10 ounces cremini mushrooms, cleaned, stemmed and thinly sliced
1 spoon Spanish smoked paprika (pimenton)
1/2 spoon dried oregano
4 mean carrots, scrubbed well, past chopped into matchsticks (julienne; astir 2 cups)
6 mean radishes (trimmed), julienned (about 1 cup)
1/4 cupful chopped flat-leaf parsley
4 ounces feta cheese, crumbled
Freshly crushed achromatic pepper
1/3 cupful chopped, skinned, toasted hazelnuts, for garnish (see NOTES)

Nutritional Facts

Per serving (using rootlike broth, grapeseed lipid and fractional the vinaigrette)

Calories
390
Fat
19 g
Saturated Fat
5 g
Carbohydrates
42 g
Sodium
490 mg
Cholesterol
15 mg
Protein
14 g
Fiber
7 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Tested by Cathy Barrow.

Published September 17, 2016

Updated March 15, 2026