Go Back

Peach & Lentil Farro Salad

Print Recipe Pin Recipe
Cook Time 25 minutes
Servings 2 Serving
Calories 419 kcal

Ingredients
 

  • 3/4 cup (140g) Farro, uncooked - About 1/5 of a 1-lb bag of dry farro
  • 1 1/2 cups (355g) Water
  • 2 cups (310g) Peach, pit removed, chopped - About 2 large peaches
  • 1 cup (198g) Lentils, cooked - Available in 15-oz cans
  • 1 cup (60g) Parsley, finely chopped - About 1 large bunch of parsley, de-stemmed
  • 1 1/3 tbsp (20g) Apple Cider Vinegar - Available in 16-oz bottles
  • 1/2 tsp (7g) Lemon Juice - About 1/6 of a medium lemon

Instructions
 

  • Combine farro and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let it simmer for 20 minutes or until water is absorbed. Remove lid and fluff with a fork.
  • In a large mixing bowl, combine the farro with the remaining ingredients. Adjust any seasonings as needed. Divide into bowls or containers if on-the-go. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to five days.
  • Serving Size: One serving is equal to approximately 1 1/4 cup of salad.
  • Gluten-Free: Use quinoa instead of farro.
  • More Flavor: Cook with broth instead of water.

Nutrition

Calories: 419kcalCarbohydrates: 80gProtein: 19gFat: 2gFiber: 13g