In the Cucina with La Gazzetta: Spring Lentil & Farro Salad

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Packed with healthy veggies, lentils, farro, and fresh herbs, this Lentil and Farro Salad really does taste like spring! The creator used the small French green lentils or beige Italian lentils in this salad. The orange ones are better for soups as they become mushy when cooked. They then paired the lentils with some nutty farro for added nutrition and flavor.


1 1/2 C. Green or beige lentils
1 C. Farro
3/4 lb. Asparagus, trimmed, and cut into 1-inch pieces
1 C. Peas
2 Celery stalks, finely chopped
1 C. Chopped English cucumber
5 Green onions, chopped
1/2 C. Chopped fresh parsley leaves, chopped
1/3 C. Fresh mint leaves, chopped
1/3 C. Fresh basil leaves, chopped
1/2 C. Pistachio nuts, chopped


1/2 C. Extra Virgin Olive Oil
4 T. Freshly squeezed lemon juice
2 T. Honey
2 T. Dijon mustard
Salt & pepper to taste
2 Garlic cloves, finely minced


Rinse the lentils and place in a saucepan covered in lightly salted water. Bring to a boil, then reduce heat to a simmer and cook for 20 to 25 minutes. (You want the lentils tender and just a little chewy). Prepare the farro in the same way, cooking in lightly salted water for about 20 to 25 minutes until they are "al dente". Drain both the lentils and farro and place in a large bowl. Bring a pot of lightly salted water to a boil and then cook the asparagus and peas until tender crisp, about 3 minutes. Dump the vegetables into a colander and run cold water over them to stop the cooking process and to keep them bright green. Drain the vegetables well, then add to the bowl with the lentils along with the celery, cucumber, onions, fresh herbs, and nuts. In a separate bowl whisk together the dressing ingredients and then pour over the salad. Toss to coat, then taste, and adjust seasonings as needed. Serve. Buon appetito!