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Smoky, bright, chewy and salty—all the flavor bases are covered in this hearty grain salad.
Cook the lentils and farro in separate pots according to package instructions. When done, remove from heat and allow both to cool completely.
In the bottom of a large bowl, whisk together the olive oil, lemon juice, vinegar, salt, cumin, coriander and smoked paprika until thick and emulsified.
Add the cooled lentils, farro, onion, pepper, tomatoes, cucumber, parsley and mint to the bowl with the dressing. Toss until well-combined and evenly coated with the dressing.
Sprinkle with the feta and toss gently. Serve or keep refrigerated in a tightly covered container for up to 3 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!