The ratio is 2:1 water to dried goods and you don't need any spices, although you can certainly play around with them in this dish. Garnish with a little parsley and grated Parmesan and, presto, your nourishing and delicious dinner is served!
Farro and French Lentils with Parmesan
1/2 cup dried 10 minute/quick cooking farro (I like the one from Trader Joe's best)
1/2 cup dried french lentils (picked over for stones)
1 generous teaspoon kosher salt, to taste
freshly ground pepper
2 cups water
1 Tablespoon olive oil
Toss everything into a medium saucepan and bring to a boil over high heat. Cover and reduce to a simmer for about 12-15 minutes. They should be just short of al dente before you cut off the heat.
*NOTE: I've found that the farro doesn't get too mushy with this method, even though it's meant to cook up in just 10 minutes. I've been using the Trader Joe's quick cooking farro so other farro brands may work out better if cooked separately.
Remove the pot from the heat and let it sit covered for another 10 minutes. The grains and lentils will absorb any remaining liquid and soften during this time.
Toss with a fork and garnish with parsley and Parmesan cheese. Serve alone or tossed in a Spinach Salad with Orange Zest, Sunflower Seeds and Dried Cranberries.
Here's that lil' one I mentioned earlier in her Tye Dye Mary hat from Nashville.
Thanks, Peggy and Craig!!!!